Seaweed, used extensively in Japanese cooking, is a rich source of minerals.
- 20 g packet dried wakame (seaweed) salad (see Note)
- 80 g mixed lettuce
- ½ red onion, sliced
- pickled ginger (see Note), to serve
- 1 tbsp Japanese soy sauce
- 1 tbsp sesame oil
- 60 ml (¼ cup) rice wine vinegar
- 1 tsp caster sugar
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.
To make dressing, whisk together all ingredients with 1 tbsp water until combined. Will keep in the fridge for up to 1 month.
Soak dried seaweed salad in a bowl of cold water for 5 minutes or until softened. Drain. Place in a bowl with lettuce and onion. Toss with dressing and serve with pickled ginger.
• Dried wakame seaweed salad is a mixture of dried seaweed and is available from Japanese food shops. Substitute the same quantity of plain dried wakame (seaweed).
• Pickled ginger is available from Asian food shops and selected supermarkets.
Also written by Kirrily La Rosa and Wendy Quisumbing. Photography by Chris Chen.