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RECIPE

Wakame and soft egg soup,Crunchy Chinese wakame and spring onion salad, Korean namul vegetables with wakame

Preparation Time: 40 Minutes (all three dishes combined)

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Wakame and soft egg soup,Crunchy Chinese wakame and spring onion salad, Korean namul vegetables with wakame完成写真

Wakame and soft egg soup

INGREDIENTS (Serves Six People)

Salted wakame 23g
Eggs 1.5
Dashi broth 5cups
Salt 1.5 tsp
Light soy sauce 2 tsp

DIRECTIONS

1

Soften the wakame by rinsing in water then cut into bite-size pieces.

2

Heat the dashi in a saucepan and add the salt and the soy sauce.

3

Beat the eggs lightly with the water. Wait until the dashi mixture is boiling then reduce the heat to medium and add the egg mixture gently by running it down a pair of chopsticks.

4

Once the eggs are heated through, add the wakame and fry off to finish.

Crunchy Chinese wakame and spring onion salad

INGREDIENTS (Serves Six People)

Salted wakame 225g
Spring onion 1
Carrot Half
Sesame oil 2 tbsp
Ponzu To taste

DIRECTIONS

1

Soften the wakame by rinsing in water then cut into bite-size pieces.

2

Cut the spring onion in half lengthways then cut into thin pieces, working against the grain. Cut the carrot into matchsticks. Soak spring onion in fresh water to remove any bitterness.

3

When ready to serve, put the wakame, spring onion and carrot in a bowl and add the sesame oil then mix gently to coat. Portion out into small bowls and drizzle with ponzu to serve.

Korean namul vegetables with wakame

INGREDIENTS (Serves Six People)

Salted wakame 150g
Salt 0.5 tsp
Sesame oil 1.5 tbsp
White sesame 1.5 tsp
Crushed garlic clove 1
Chili powder 1/3 tsp

DIRECTIONS

1

Soften the wakame in water.

2

Mix together the salt, sesame oil, white sesame, garlic and chili powder in a bowl.

3

Cut the wakame into bite-size pieces.

4

Drain the wakame well then add to the bowl.

5

Top with the sesame dressing.

Tips from wakame farmer Shunsuke Akama

Wakame should have minimal surface salt at the time of purchase.
Many people think that wakame must be left to soak for hours, but this tends to make it too soft. For best results, fill a bowl with water and rinse off the surface salt, then replace the water and soak your wakame for just a minute or so before draining.

Recipes courtesy of Hironoya Co., Ltd.

http://hirono-ya.com/