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–+ servings

Japanese Wakame Seaweed Salad

Prep Time10 minutes
Chilling TIme20 minutes
Total Time30 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Wakame Salad

  • 1 tbsp dried wakame seaweed cut type, approx 5g per tbsp
  • 150 g silken tofu
  • 50 g Japanese cucumber or Persian cucumber, thinly sliced
  • 5 mini tomatoes halved
  • bonito flakes (katsuobushi) optional (omit for plant-based diets)

Wakame Salad Dressing

  • 1 tbsp dashi stock or water and a pinch of dashi granules or water only
  • 1 tbsp rice vinegar
  • 1 ½ tbsp Japanese soy sauce (koikuchi shoyu)
  • ¼ tsp sugar
  • 1 tbsp toasted sesame oil
  • 1 tsp ginger paste or freshly grated ginger root
  • ½ tsp ground sesame seeds white preferred

Instructions 

  • Soak 1 tbsp dried wakame seaweed in a bowl of warm water according to the instructions on the packaging. (Typically 5-10 mins).
    soaking dried wakame in warm water
  • Wrap 150 g silken tofu in kitchen paper and microwave it for 1 minute 30 seconds at 600W. Cool slightly before cutting it into bitesize cubes.
    A block of tofu wrapped in kitchen paper on a white microwavable plate
  • Mix the dressing ingredients (1 tbsp dashi stock, 1 tbsp rice vinegar, 1 ½ tbsp Japanese soy sauce (koikuchi shoyu), ¼ tsp sugar, 1 tbsp toasted sesame oil, 1 tsp ginger paste and ½ tsp ground sesame seeds) in a small bowl or jug.
    wakame salad homemade sauce
  • Drain the water from the wakame and squeeze it thoroughly to remove any excess water. Add it to a large mixing bowl along with 50 g Japanese cucumber, 5 mini tomatoes and cubed tofu. Add the dressing and mix until well distributed. (Mix gently to avoid breaking the tofu too much. Alternatively, mix without the tofu and add it at the end.)
    Cover the bowl and chill in the fridge for 20-30 minutes before serving.
    soaked wakame, silken tofu, tomatoes and cucumber in a mixing bowl
  • Divide into serving bowls, sprinkle with bonito flakes (katsuobushi) and enjoy!
    wakame salad in a glass bowl topped with bonito flakes

Notes

Do not oversoak wakame. 5 minutes in cold water is enough.
Squeeze wakame well to prevent watery, diluted salad.
Store in an airtight glass or ceramic container in the fridge for 2-3 days. Freezing is not recommended.
For meal prep, keep wakame, vegetables, and dressing in separate containers and combine right before serving.
Serving ideas: Grilled Salmon with Salt (Salmon Shioyaki), Nikujaga (Japanese Meat and Potato Stew), Japanese-Style Hamburg Steak, Miso Soup with Clams