Chilled Wakame Seaweed Salad
Quick answer
Hiyashi wakame is a chilled Japanese seaweed salad in which dried wakame is rehydrated in cold water, blanched for exactly twenty seconds, then rinsed in cold water and s...
What makes this special
- Chilled Wakame Seaweed Salad (Hiyashi Wakame) maintains a glossy, springy texture.
- Dried wakame blanched exactly 20 seconds retains a smooth glossy surface and springy resistance
- Salting cucumber for 5 minutes draws out moisture so dressing acidity and concentration stay intact
Key ingredients
Core cooking flow
- 1 Soak 20 g dried wakame in cold water for 8 minutes until fully opened and pliable.
- 2 Bring water to a full boil, add the wakame, and blanch for exactly 20 seconds.
- 3 Slice 100 g cucumber thinly and coat it evenly with a small pinch of salt.
Hiyashi wakame is a chilled Japanese seaweed salad in which dried wakame is rehydrated in cold water, blanched for exactly twenty seconds, then rinsed in cold water and squeezed firmly dry before being tossed with salt-wilted cucumber slices in a soy-vinegar dressing. The twenty-second blanch is the most technically precise step in the recipe: less time leaves the wakame insufficiently tender, while more than twenty seconds tips it toward rubbery toughness or mushiness depending on how long it continues on the heat. Wakame blanched for exactly this duration holds a smooth, springy texture that takes the dressing evenly across its surface. The dressing combines soy sauce, rice vinegar, sugar, and sesame oil into a balance of salty umami and sharp acidity that amplifies the seaweed's natural oceanic fragrance rather than competing with it. Salting the cucumber for five minutes and pressing out the liquid before adding it is a non-optional step; skipping it causes the cucumber's released water to dilute the dressing and wash out its flavor. A generous finish of toasted sesame seeds adds a warm, nutty aroma that sits as a counterpoint over the cold, clean textures of the wakame and cucumber.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 20 g dried wakame in cold water for 8 minutes until fully opened and pliable.
Separate any clumps with your fingers, then rinse lightly if the seaweed feels gritty before it goes into boiling water.
- 2Heat
Bring water to a full boil, add the wakame, and blanch for exactly 20 seconds.
Move it straight into cold water to stop the cooking, then squeeze firmly so the dressing will not become diluted.
- 3Season
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.
- 4Season
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.
- 5Prep
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.
- 6Finish
Sprinkle with 1 tsp sesame seeds and keep the salad cold until serving.
Taste just before serving, and add only a small splash more rice vinegar if you want a brighter, sharper finish.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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