50 g dried wakame
4 tbsp Ohyama Jumai Su - rice vinegar
2 tbsp Yamaki Jozo Shoyu
4 tbsp Wadaman roasted golden sesame seeds
Chilli to taste
1 tsp sugar
INSTRUCTIONS
1
Soak wakame in tepid water for 10 – 20 minutes. Drain and check for tough stalks. Trim any very firm pieces.
Blanch in hot water to soften and refresh in iced water.
Drain well and squeeze out excess water.
Chop coarsely and place in a bowl.
Add vinegar, soy, chilli, sugar and mix well.
Garnish with sesame seeds and spring onion.
Ingredients
50 g dried wakame
4 tbsp Ohyama Jumai Su - rice vinegar
2 tbsp Yamaki Jozo Shoyu
4 tbsp Wadaman roasted golden sesame seeds
Chilli to taste
1 tsp sugar
Directions
INSTRUCTIONS
1
Soak wakame in tepid water for 10 – 20 minutes. Drain and check for tough stalks. Trim any very firm pieces.
Blanch in hot water to soften and refresh in iced water.
Drain well and squeeze out excess water.
Chop coarsely and place in a bowl.
Add vinegar, soy, chilli, sugar and mix well.
Garnish with sesame seeds and spring onion.
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