Chuka Salad
Origin of the recipe
Wakame seaweed salad delights the eye with its vibrant green color and pleasant flavor, which lacks the iodine odor of the more familiar kelp. "Chuka" means "brought from China," as this shallow-water seaweed was originally harvested off the coast of China. It's a highly beneficial gift from the sea, containing numerous vitamins and minerals.
What do you need for cooking?
Ingredients
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Dried wakame seaweed
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Miso paste
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Soy sauce
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Mirin
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Sesame oil
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Rice white vinegar
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Yuzu juice
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Sea salt
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White roasted sesame seeds
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Red chili pepper
Kitchen utensils
- Knife
- Board
- Bowl
Step-by-step recipe
Chuka salad is a seaweed dish with a piquant, sweet-spicy flavor, popular in Asian cuisine. Its health benefits stem from its high content of iodine, vitamins, and minerals, yet low in calories.
Step 1:
Chop the chili pepper.
Step 2:
Place the chopped chili, sesame seeds, salt, miso paste, rice vinegar, yuzu juice, mirin, sesame oil, and soy sauce in a bowl. Stir.
Step 3:
Place dried wakame seaweed in a deep bowl, cover with water and leave to soak for 20 minutes.
Step 4:
Squeeze out the seaweed, softened in water.
Step 5:
Place the seaweed in a bowl and coat with the previously prepared dressing. Stir.
Step 6:
Place the salad in the refrigerator for at least 15 minutes.
Cooking tips
If you don't have yuzu juice, or "Japanese lemon," you can use lemon juice. It's easier to find in our stores.
The seaweed used for chuka salad is wakame seaweed, thinly sliced and dried.
Mirin is a very sweet rice wine used in Japanese cuisine.
From 25 grams of dried seaweed you will get approximately 250 grams of seaweed.
