Hiyashi Wakame (Japanese Chilled Wakame Salad)
Quick answer
- Total time
- 17 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Soft rehydrated wakame and lightly salted cucumber slices sit in a cold, sweet-sour dressing of soy sauce, rice vinegar, sugar and sesame oil.
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The recipe is built around plain dried cut wakame that only needs soaking, so there is no blanching step. Salted wakame or a ready-made seaweed salad from the chiller case will not give the same result, since their texture and seasoning differ.
Ingredients
Instructions
- 1
Weigh 20 g plain dried cut wakame before soaking.
Check that the package allows eating it after rehydration, then use the soaking water and time specified on the package.
- 2
Drain the opened, pliable wakame and gently squeeze out excess water.
Cut any large pieces. The specified product can be eaten after soaking, so no extra blanching is needed.
- 3
Slice 100 g cucumber thinly and coat it evenly with a small pinch of salt.
After 5 minutes, when the slices bend easily and release moisture, squeeze them dry without crushing them completely.
- 4
In a bowl, mix 1.5 tbsp soy sauce, 1.5 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil.
Stir until no sugar grains remain, so the dressing tastes sharp, salty, and even.
- 5
Add the squeezed wakame and cucumber to the dressing, then toss gently with chopsticks or tongs.
Lift the dressing from the bottom several times so every surface is lightly coated, not soaked unevenly.
- 6
Sprinkle with 1 teaspoon sesame seeds and keep chilled until serving.
Lift the dressing from the bottom once to coat evenly before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Dried wakame: rehydration and weight change
Riken Vitamin · Checked: 2026-09-12
- Wakame products: dried and ready-seasoned forms
Riken Vitamin · Checked: 2026-09-12
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