Chilled Wakame Seaweed Salad
Hiyashi wakame is a chilled Japanese seaweed salad that rehydrates dried wakame in cold water, blanches it for just twenty seconds, then rinses and squeezes it dry before tossing with salt-wilted cucumber slices in a soy-vinegar dressing. The brief blanch is critical - anything longer turns the wakame limp and rubbery, while twenty seconds keeps it smooth and springy. The dressing mixes soy sauce, rice vinegar, sugar, and sesame oil, building a salty umami base sharpened by vinegar's acidity, which highlights the seaweed's natural ocean character. Salting the cucumber for five minutes and pressing out the moisture prevents the dressing from becoming diluted. A final sprinkle of toasted sesame seeds adds a warm, nutty aroma over the cold, clean textures.
Adjust Servings
Instructions
- 1
Soak wakame for 8 minutes, blanch for 20 seconds, then rinse cold and squeeze dry.
- 2
Slice cucumber thinly, lightly salt for 5 minutes, then squeeze out moisture.
- 3
Mix soy sauce, vinegar, sugar, and sesame oil to make dressing.
- 4
Combine wakame and cucumber, then toss with dressing.
- 5
Sprinkle sesame seeds and serve well chilled.
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