Wakame (scientific name: Undaria pinnatifida) is a species of large seaweed classified in the Chigaiaceae family of the brown algae class kelp.

What does wakame taste like?

It has a briny and slightly sweet flavour, it's also packed with umami.

Where can I buy wakame?

You can find dried wakame in Asian supermarkets.

Can you eat wakame raw?

Wakame does not need to be cooked, however it usually comes in a dried form so it should be soaked before eating.

What is wakame used for?

It is often used in soups, but it can also be used in salads or as a snack.

Wakame Salad (Japanese seaweed salad) with cucumber

Name: Wakame salad (Japanese seaweed salad) with cucumber
Prep time: 30 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 5g dried wakame (approx 1 tbsp); 150g silken tofu; 1/2 Japanese cucumber (approx 50g) thinly sliced; 5 mini tomatoes halved; 1 tbsp katsuobushi (bonito flakes) optional garnish; 1 tbsp dashi (or water); 1 tbsp rice vinegar; 1 1/2 tbsp soy sauce; 1/4 tsp sugar; 1 tbsp sesame oil; 1 tsp ginger paste; 1/2 tsp ground sesame seeds

Description

How to make quick and easy wakame salad (Japanese seaweed salad) with cucumber, tofu and mini tomatoes in a refreshing vinegar based dressing.

Ingredients

Scale

Wakame Salad

5g dried wakame (approx 1 tbsp)
150g silken tofu
1/2 Japanese cucumber (approx 50g) thinly sliced
5 mini tomatoes halved
1 tbsp katsuobushi (bonito flakes) optional garnish

Wakame Salad Dressing

1 tbsp dashi (or water)
1 tbsp rice vinegar
1 1/2 tbsp soy sauce
1/4 tsp sugar
1 tbsp sesame oil
1 tsp ginger paste
1/2 tsp ground sesame seeds

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Instructions

Soak the dried wakame in a bowl of warm water according to the instructions on the packaging. (This usually takes 5-10 mins).
Wrap the tofu in kitchen paper and microwave it for 1 minute 30 seconds at 600W. Allow it to cool slightly before cutting it into bitesize cubes.
Mix the dressing ingredients in a small bowl or jug.
Drain the water from the wakame and squeeze it thoroughly to remove the excess water.
Take a mixing bowl and add all of the ingredients (except the bonito flakes) and the dressing and mix until well distributed. (Mix gently to avoid breaking the tofu too much. Alternatively, mix the tofu in last.)
Cover the bowl and chill in the fridge for 20-30 minutes before serving.
Sprinkle with bonito flakes and enjoy!

Notes

Best eaten the same day.

Prep Time: 10 minutes
Chilling Time: 20 minutes
Category: Salad
Method: Mixing
Cuisine: Japanese

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