00:01How are you doing? Today on Stachi, I'm going to show you how to make a quick and refreshing
00:04Wakami seaweed salad. Let's get straight to it.
00:08First, we're going to rehydrate dried Wakami, so get a bowl of water and add 5 grams of dried
00:13Wakami seaweed. This is about 2 tablespoons worth. Let it soak for about 5-10 minutes.
00:19Next, we're going to prepare 150 grams of soaking tofu. You could use firm tofu if you prefer.
00:25To quickly remove the excess moisture, we're going to wrap it with kitchen paper and microwave for
00:441 minute and 30 seconds at 600 watts. While we wait for it to cool, let's prepare the dressing.
00:51Take a mixing bowl and add 1 tablespoon of dashi stock, 1 tablespoon of rice vinegar,
01:001 and a half tablespoon of soy sauce,
01:04half a teaspoon of ground sesame seeds, 1 tablespoon of sesame oil,
01:121 teaspoon of grated ginger, quarter a teaspoon of sugar, and whisk until everything is combined.
01:23If you can't use dashi stock, just swap it for water since it's a small amount.
01:29Okay, that's all done, so now let's cut the vegetables. I'll start by thinly slicing 50 grams of
01:35cucumber. That's about half a Japanese cucumber. Japanese cucumbers are smaller and not as watery
01:42as bigger varieties, so I recommend these all pageant cucumbers for this salad.
01:50Next, we have 5 mini tomatoes which I'm just going to cut in half. If you're using a medium tomato,
01:57cut into cubes instead. When those are done, throw them straight into the bowl with the dressing.
02:11By now, the tofu should have cooled enough to touch. Unwrap it and cut into cubes.
02:17I'm just going to cut in half. I'm just going to cut in half.
02:23Removing the excess moisture is important to ensure the dressing doesn't get watered down.
02:30You can press the tofu if you prefer, but I often use this microwaving method to save time.
02:47Once it's cut, transfer it to the bowl.
02:51Next, we're going to take a rehydrated wakame and squeeze the water out.
03:04It's important to squeeze it quite thoroughly to avoid watering down the dressing.
03:15Once that's done, add it to the bowl.
03:23Gently mix it until all the ingredients are evenly distributed. Don't worry if the tofu breaks a little,
03:29this is kind of unavoidable if you're using silken tofu.
03:33Finally, we're going to cover the bowl and rest it in the fridge for 20-30 minutes so it's nicely
03:39chilled
03:40before serving. I like to sprinkle it with a few bonito flakes for a finishing touch,
03:45but this is optional. And that's it, delicious, easy and refreshing wakame salad.
03:52Thanks for watching, if you want to learn more about this recipe, check out my blog,
03:56the link is in the description below. Have a great day.
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