{"id":1263,"date":"2020-08-21T22:23:49","date_gmt":"2020-08-22T05:23:49","guid":{"rendered":"http:\/\/site.mrslinskitchen.com\/recipes\/?post_type=cuisine-recipe&p=1263"},"modified":"2021-03-26T20:30:17","modified_gmt":"2021-03-27T03:30:17","slug":"japanese-seaweed-salad-sesame-miso-dressing","status":"publish","type":"cuisine-recipe","link":"https:\/\/site.mrslinskitchen.com\/recipes\/index.php\/recipe\/recipe\/japanese-seaweed-salad-sesame-miso-dressing\/","title":{"rendered":"Japanese Seaweed Salad with Sesame & Miso Dressing"},"content":{"rendered":"\n

Japanese seaweed salad with sesame and miso dressing is a quick and very refreshing recipe which is perfect to eat during the hot summer weather. I will share with you two different ways to prepare this salad. One with Japanese mustard greens (mizuna); and one with cucumber, red leaf lettuce and tomato.<\/p>\n\n\n\n\n\n\n\n

35 years ago in Japan, I was introduced to the Japanese seaweed salad(Kaisou Sarada in Japanese) and fell in love with this dish. An authentic Japanese seaweed salad is not the same as those you get in the Japanese restaurant in the State. If you\u2019ve ever had it, it actually tastes so much better.<\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n
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  • Mizuna (Japanese Mustard Greens) or Tomato, Cucumber and Red Leaf Lettuce <\/li>
  • 1\/2 cup of dried seaweed mix<\/li><\/ul>\n\n\n\n

    Salad Dressing<\/h4>\n\n\n\n
    • 2 tablespoon olive oil <\/li>
    • 2 tablespoon freshly squeezed lemon juice <\/li>
    • 4 teaspoon cane sugar <\/li>
    • 2 teaspoon sesame oil <\/li>
    • 2 teaspoon miso paste (white or red) <\/li>
    • 1 teaspoon soy sauce (tamari sauce or gluten free soy sauce) <\/li>
    • Sesame seeds<\/li><\/ul>\n\n\n\n

      Japanese mustard greens or mizuna has a mild peppery taste and it\u2019s a great addition to any salad mix. I usually get mizuna from Japanese groceries like Nijiya. If you can\u2019t get your hands on mizuna, you can still make this salad with lettuce, cucumber and tomato.<\/p>\n\n\n\n

      Where can I find seaweed mix?<\/h2>\n\n\n\n

      Seaweed is the most important ingredient in this recipe<\/p>\n\n\n\n

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      You can find these seaweed mix packages from Japanese supermarkets like Nijiya, Marukai or Mitsuwa. They are also available online. Different brands have their own mixes of seaweeds and you can try and see which one is your favorite.<\/p>\n\n\n\n

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      Here are the individual seaweed that comes in the seaweed mix I used in this recipe (from left to right)<\/p>\n\n\n\n

      1. White Wood Ear Mushroom\/Snow Fungus (shirokikurage): It has slight crunchy texture.<\/li>
      2. Wakame: This is the most common seaweed or sea vegetable that is often served in soups and salads. It has a subtle sweet but distinctive and strong flavor and texture.<\/li>
      3. Kelp (kombu): It is often used for making kombu dashi. The regular size is elongated. The one in this mix has been thinly julienned before dried.<\/li>
      4. Agar agar (kanten): It has no flavor or smell. It is a carbohydrate which is used to make Japanese dessert. Agar agar is also a vegetarian substitute for gelatin.<\/li>
      5. Carrageen Moss (tsunomata): The vivid red color is natural. It has a slightly crunchy texture and a mild taste.<\/li><\/ol>\n\n\n\n

        Here is how they look like before and after being soaked in water side by side:<\/p>\n\n\n\n

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        SONY DSC<\/figcaption><\/figure>\n\n\n\n

        Japanese Seaweed Salad Recipe<\/h2>\n\n\n\n
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