Wakame Seaweed & Cucumber Salad Recipe
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- Опубліковано 8 лис 2017
- See how to make your own seaweed salad like you find in Japanese sushi restaurants.
This video will show you how to make your very own wakame seaweed salad by re-hydrating dried wakame leaves and stems, also you will see exactly how to make a delicious Japanese-style salad dressing that works very well with seaweed but it can also be used in normal salads to give it a nice oriental touch.
Ingredients for the salad:
- 30g wakame stems www.japancentre.com/en/produc...
- 4g cut wakame leaves amzn.to/2hXPzg7
- 1 baby cucumber
- 3 tbsp rice vinegar geni.us/ricevinegar
- 3 tbsp Soy Sauce (missed that in the video somehow!!)
- 1.5 tbsp brown sugar
- 1 tsp toasted sesame seed oil geni.us/sesameseedoil
- cayenne pepper to taste
- 1 tsp toasted sesame seeds geni.us/toastedsesameseeds
- 1tsp grated ginger
- 1/2 a grated garlic clove
Sharkskin grater used in the video to grate the ginger and garlic: amzn.to/2ymD7wE
hope you enjoyed this video recipe, please check out my other Japanese recipes on my website www.MakeSushi.com
thank you for watching.
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Produced by www.makesushi.com Chef: Davy Devaux
link to this video for sharing: • Wakame Seaweed & Cucum...
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After a couple of hours of research (I really want some seaweed salad, ok?) I've learned of these terms regarding types of seaweed from Japan. I hope they help someone so they don't have to research as much. I put a * next to ones that are synonyms.
Fueru Wakame - shredded, leafy
for leafy salads & miso; comes as crumbly, shriveled leaves
*Kuki Wakame - stems
for stringy salads; apparently "kuki" means "stem"
*Hiyashi Wakame - bright stems
for stringy salads; I think this is a higher grade of kuki wakame
*Mekabu - Wakame stems
for stringy salads; apparently also synonymous with kuki
Hijiki - dark
for dark stringy salads; like kuki wakame but darker and firmer
Nori - sheets
for maki sushi, tamago nigiri, hand rolls, etc. obviously
kombu - thick sheets
for making dashi & rice seasoning; usually not eaten
very interesting seaweed research, thanks I'm sure this will be helpful to many people :)
pinning this :D
James Rae omg thank you so much it is hard to find this info your the best!! Xx
thank you so much. i am rehydrating my wakame right now and was baffled as to why it didn't look bright green and stringy like it does in restaurants. the package just says "wakame" but it's clear to me now that it is the leafy type. i need to screenshot your reply for future purchases.
@@questwings Glad I was some help. I learned since making this comment that they sell the seaweed salad most restaurants use at Asian food stores in the frozen section. All you have to do is thaw it and it's ready.
@@CortezEspartaco2 thank you for that bit of information. i will keep it in mind because i want to find a good asian grocery store anyway so that i can find more authentic items besides what is in my local regular grocery store.
I just did it - It's so delicious!! I didn't have the wakame stalks, so I substituted with 5 nori sheets and enough glass noodles to form the 30 grams tohether - and it worked perfectly!
bruh its gross
I tried Seaweed Salad in a running sushi restaurant yesterday and it was soo delicious I was definitely the one who enjoyed it the most there
what were the ingredients. the ones i tried in san diego at some 5 star restaurant was disgusting. you cant chew through it hardly. then i tried it on the east coast at a DC joint and it was equally as inedible. idk why anyone says this is good. i like my seaweed dried. not wet. am i missing something
Just tried it with basic noodle, chicken and veggies bowl and it was awesome!
Thanks for the recipe! This looks so yum
All of your videos are amazing and seem to respect the authenticity of traditional recipes and ingredients! I have been waiting for a good seaweed salad recipe and it's finally here! I also really appreciate the links to buy the ingredients or equipment. I never knew of a Sharksin. Purchasing one will make my like easy!! Thanks Chef Deveau and keep up the great videos.
Looks wonderful and delicious.
Love seaweed salad. Yours look so yummy.
Great video! Really cleared some things up for me.
Looks delicious I want to try this
Thanks for sharing this lovely recipe as I am trying to get more iodine into my diet. This looks like a very tasty way to do it and I’m glad that you showed how to prepare the dried seaweed because you’re right the other stuff is too expensive. Have a great holiday weekend. Kindest regards,Ellen
Awesome recipe, Thanks
Thank you very much! Bought some Kombu and Wakame but don't know how to cook. The sauce looks delicious.
I love seaweed salad 😋 Thank you very nive video
BRILLIANT!!
So very healthy, too! I love this!
Indeed, will you try making this seaweed salad recipe?
How To Make Sushi,definitely! Going to add it to our Thanksgiving menu! 😊
Your recepie is the best. I just finished my wakame salad bowl. It taste like in the restaurant. Thank you for sharing. All the best to you 😀
Im glad you like it 🙂
great recipe
Looks very good. Thank you for sharing with us.
you're welcome Satorial D
will you try this recipe?
How To Make Sushi
I will try it when i’m cooking tonight.
Very nice. Thanks. Best
Magnificent .. tomorrow is my day for that... indeed!!!
I needed to triple the toasted sesame oil to get it to taste close to the usual sesame flavor in the seaweed salads and dressings I'm used to.. I also added a little soy sauce.
Beautiful salad. Thank you for posting. I especially love how you get to the point and don't bore us with unnecessary drivel. Clear, concise, and excellent. I would love to see the packaging of the seaweed however as it's difficult to find (1) and my Asian grocery store is so authentic they do not speak English (2) and it's difficult to communicate. A picture would be very helpful. But otherwise thank you for a great post.
Perfect 🤩
awesome video as always, thank you very much :-D
when I buy dried wakame leafes there are two tipes: one to hydrate with COLD, and one to hydrate with HOT water.
can you please tell me which one is better?
SO making this!!!
I like your UA-cam channel I think it is a great site I have learned a lot of recipes from it I have shared it with my Facebook friends I hope they enjoy it thank you and keep up the great work
Thank you so much Robert for enjoying my videos and sharing them with your friends! Really appreciate you doing so.
Have you been cooking any of my recipes? If so how did they turn out?
yes I have made some of your recipes like your sushi seaweed dragon I made one for a party and some sushi rolls I have been looking for this recipe of seaweed for a long time when I saw it I went home and I made it and my wife enjoy it thank you for your recipes and I enjoyed watching your Channel thank you
amazing, thank you.
I´m happy you enjoyed the video Rafik, if you could please take a second to share the video thanks!
I *LOVE* seaweed salad, and for years I've been trying to figure out how to make it at home, so THANK YOU! But the seaweed salad I find in most Japanese restaurants seems to have two or three types of seaweed, and I don't know what the others are (although I suspect one of them may be agar-agar that is *not* soaked). Also, there are usually hot pepper flakes in it, but no garlic (which is good, because I'm violently allergic to garlic!). The seaweed is all cut into slivers, and so is the cucumber, which is underneath the seaweed, not mixed in.
I must go to the Asian grocery, and/or Whole Foods, tomorrow, and buy some seaweed!
I have tried to find out the ingredients for the restaurant/frozen salad variety featured at the start of the video. Like you say, there seems to be a variety of seaweeds. There is also a crunchy element and it is bright green, which is unlike the dried/rehydrated Wakame. Chef Davy Devaux, do you know the ingredients in the restaurant salad? I understand it may be types of fresh seaweed that is unavailable in the US or UK. I would just love to know the ingredients and the process.
And seaweed is not only delicious, it's GOOD for you! :-)
I like it😍😍😍
Loving the shark grater oh I must have awesome video
Thank you Chef. Subscribed :)👍👍
Excellent video and am excited about your website! BTW, you rememind me of a young Christopher Walken...: )
I like ur videos even tho I don't make sushi but the only ones I do get are from tesco. I made u proud.
Btw I'm always trying to work out ur accent
Hi from London 🖒🖒🖒
When I make a wakame salad I always use the water for making dashi. I figure that lots of the nutrients have gone into the water. What do you think? (I make a basic dashi with konbu where they always say not to boil the konbu so I thought that adding the wakame water would give a boost to the umami too... after that I add the katsuobushi flakes)
Pamela J Levene Great idea. I'll try this next time I make miso soup. It does seem like a waste to throw out the excess water, with all the nutrients it's absorbed.
Makes sense, yeah. When I make miso soup/other soups I always add in my fueru wakame dry so I dont need to throw out the water. I had the same thought process as I also make dashi with kombu.
Yes! So there are others who don't want to throw away soaking water! :)
NICE
I totally agree with you I don't like to throw it out
I lobe your recipes!
This may sound weird, but I really like your voice!
that's creepy as crap :)
I want this so much...
Bon appetit and thanks for enjoying the video @Cheria, also please share this video.
how do you have 800k subs with hardly any views on your videos? keep the hustle going please I love your content!
Have a couple of videos that hit double digit millions of views, that helps to pump up the sub count, I just wish the channel was over 1 million subs that could be nice to say out loud +Eva S
Eva S yea that ratio is way off. Incredibly off, I’d expect lots of his subscribers were purchased.
ooo YUM!
Thank you! Very interesting - especially the shark skin grater for ultra-fine grating!
Lool Watching your video gave jaundice why is everything in pale yellow😂😂😂
This is very helpful. Tried to order the stems they don’t deliver to the US according to the message I got at checkout. Any suggestions?
I saw you on a post Malone video and ended up here. :D
mildred laws roomie official?
No soy sauce yayyyy!! Making this tonight!
Anyone know what makes the seaweed a brighter green than the stuff shown towards the end of the video?(maybe a different type of wakame, or different seaweed?)
where can you get the frozen ones i want a quick to make one like the restaurants
can this recipe be done without stems, I could not find them on Amazon?
I'vw only have got the wakame leaves, not the stems. Do you have an idea of where yo get that?
I added a link in the video description to where I got the wakame stems +Kenneth Stensrud
Dank je wel.
Can İ get the bright green crunchy wakame from soaking dry wakame in hot water? Or İ should just use the frozen wakame?
Is there a substitute for sugar that would work well? This looks great 👍🏻
leave it out and add less salt to balance
Not sure if it makes a huge difference but I prefer dark sesame seeds in the salad.
can i use eucheuma sea weed for this recipe?
look guys! its shinji!
so what to do with frozen seaweed ? just unfreeze and its's ready to eat ?
*Fish eat plastic. Search on google, ‘fish eat plastic’ and you’ll see. Sushi without fish tastes great, though. It would be great to see various ways to make such sushi on a channel*
Thank you for the suggestion, will consider your request :)
The only Wakame I've been able to get is SOOO SLIMEY it's near mush... I have to eat it without the brief boil ... if I could just find the stems I'd be happy 😀👍
You can find them on Amazon but it is not cheap. I bought dry Wakame seaweed which is leafy. I am OK with it, what truly matters is to make a good, tasty sauce.
Where did u get that Grader
How long can it stay in the fridge?
Just saw this recipe... I love the taste and crunch of seaweed salad BUT... of course there is a but... I hate sweet in my food so... if I omit the sugar... do I have to replace it by something else or just omit sugar and enjoy it????
the sugar is there to balance out the flavors, you can try omitting it if you like and see what happens.
I was wondering if you tried it without the sugar yet. If so how did it taste? I'm trying to avoid sugar as much as possible
What's the board called
This is random but why is it so much more fluorescent green in restaurants? do they dye it?
No soy sauce?
But does it taste the same ? !
Oh my, this dish is not vegetarian but vegan. I must share this to Buddha.
1st everything
Dude, have you ever smiled in your life? I noticed you've tried a little bit in the very beginning of the video. XD
LOL, yes I have.
I just find it a bit weird to be alone in a room smiling at a camera
Stiu ca esti roman ai comentat in romana la melodia lui cheloo o zi ca oricare alta sper sa ajungi la un milion de abonati
sea weed is good, and healthy
Indeed seaweed is very good for you
Makes me feel like...
I wanna eat sushi
why hot water
Faster, you can do it with cold also.
Please soak in cold water!! You're killing the nutrients :( but otherwise looks yummy
fair point
I love wakame salad is my fave love this recipe n I will for sure link ure website on my instagram khaylcookies&more
Thank you so much Sophie! I appreciate your support 😄 +sophiecooks09
thats definitely not a millimeter thin lol
Fresh weed.
Hey you gotta show us some skin ;)
skin?
I just saw your comment on h3h3 about "making sandwiches naked" so i amjust kidding that you gotta show us something too to get as much views as those people who do cooking naked.
you forgot the soy sauce
oh damn you are right!!!! 😳
it was added in the video but not mentioned!!! jesus that's quite a mess up
dude that garlic was rotted 😳🤢
nah man, it had a tiny little spot on it and I only grated less than 1/2 of it stopping before that spot.
also when it comes to garlic that was more like a bruise, if garlic rots it looks very different, frankly they more like dry out and completely turn brown rather than rot
don't take the ginger and the garlic with your fingers. Take them with a spoon. God knows where you put your fingers before making the salad
clara alexandru If he's making it for himself....I don't think he cares
Omg please don’t.
whats wrong Yumi?
I would not use a grater or any product made from sharks. Most species are endangered, some critically. There are plenty of super fine graters and even garlic presses that will do the job.
YOU'RE DOING THIS WRONG!
TOTALLY WRONG!
YOU HAVE TO WEAR A WHITE WET SHIRT >:(