Assorted Seaweed Salad

Name: Assorted Seaweed Salad (Kaisou Salada)
Yield: Serves four
Cuisine: Japanese
Ingredients: a few ice cubes; ½ cucumber, cut lengthways; 250 g/9 oz mixed salad leaves; 15 ml/1 tbsp rice vinegar; 5 g/⅛ oz each dried wakame, dried arame and dried hijiki seaweeds; about 130 g/4½ oz enokitake mushrooms; 2 spring onions (scallions); 15 ml/1 tbsp second dashi stock, or the same amount of water with a pinch of dashi-no-moto; 2.5 cm/1 in piece fresh root ginger, finely grated; 6.5 ml/1¼ tsp salt; 60 ml/4 tbsp rice vinegar; 7.5 ml/1½ tsp toasted sesame oil; 15 ml/1 tbsp shoyu

Kaisou Salada

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Kaisou Salada is a fine example of the traditional Japanese idea of eating: look after your appetite and your health at the same time. Seaweed is a nutritious, alkaline food and rich in fibre. Moreover, it has virtually no calories!

Ingredients

5 g/⅛ oz each dried wakame, dried arame and dried hijiki seaweeds
about 130

Asia
Japan
Fish course
Pescatarian

Method

Soak the wakame for 10 minutes in one bowl of water and, in a separate bowl of water, soak the arame and hijiki for 30 minutes together.
Trim the hard end of the enokitake stalks, then cut the bunch in half and separate the stems.
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