Wakame is a type of edible seaweed, and in this Japanese salad recipe, it is teamed with potato. Serve alongside fish or chicken to serve four as part of a larger meal.
- 500 g baby pink-eye chats or other waxy potatoes
- 4 oranges
- 2 cloves garlic
- 100 g butter
- 50 ml verjuice, optional
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook potatoes in boiling salted water.
Peel and segment oranges, reserving any juice.
Chop clove of garlic finely.
Soak the wakame in cold water for 10 minutes, drain thoroughly then shred finely.
Melt butter in a large pan over medium heat, add the garlic then the potatoes to warm through.
Add the wakame until just warm then add the verjuice and reserved orange juice. Quickly add the orange segments. Toss together ensuring that the wakame does not over cook and discolour. Serve.