Wakame Sunomono
This wakame sunomono is a light and refreshing Japanese side dish made with rehydrated wakame seaweed tossed in a sweet-tart vinegar dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 sides 1x
- Category: Salads
- Method: Chopping
- Cuisine: Japanese
Ingredients
Scale
- 1/4 cup dried seaweed (wakame)
- 7 ounce silken tofu
- 1/3 English cucumber (Sliced in half lengthwise and into quarters)
- 4 cherry tomatoes (sliced in half)
- 1 thumb size ginger (peeled and grated)
- wasabi paste (optional)
Dressing
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/2 tablespoon mirin
- 2 tablespoons dashi stock
Instructions
- Drain and wrap tofu in paper towel (to remove excess water).
- Put dried seaweed in cold water (enough to be submerged) and let sit for 5 minutes. Drain and squeeze out excess water and divide equally among two bowls.
- Mix all the ingredients for the dressing and set aside.
- Unwrap tofu and gently slice into bite size cubes. Divide and add to the seaweed.
- Top with cucumber, tomatoes, grated ginger and a little wasabi paste.
- Pour the dressing over the salad and serve immediately.
Notes
This Japanese seaweed salad can be served as an appetizer or a side.
Nutrition
- Serving Size: 1 serving
- Calories: 123
- Sugar: 4g
- Sodium: 1200mg
- Fat: 3.7g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.4g
- Protein: 15g
- Cholesterol: 0.5mg
Find it online: https://pickledplum.com/seaweed-salad-japanese-recipe/