Seaweed Salad

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 10 minutes

Składniki

½ oz dried seaweed salad mix (about 1 handful) 1

1 Tbsp miso (I use koji miso or awase miso; you can use your favorite type)

1 Tbsp soy sauce

1 Tbsp rice vinegar (unseasoned)

1 tsp toasted sesame oil

1 tsp mirin

1 tsp toasted white sesame seeds (plus more for garnish)

Wskazówki

Gather all the ingredients.

Soak ½ oz dried seaweed salad mix in cold water for 5–8 minutes. Drain the seaweed and squeeze out the excess water. Serve the seaweed in individual bowls or large serving bowl. Chill the salad before serving.

For the dressing, use a mortar and pestle (Japanese suribachi and surikogi) to grind 1 tsp toasted white sesame seeds. This will add a nice aroma and texture to the dressing.

In a small bowl, combine the Miso Dressing ingredients: 1 Tbsp miso, 1 Tbsp soy sauce, 1 Tbsp rice vinegar (unseasoned), 1 tsp toasted sesame oil, 1 tsp mirin, and the ground sesame seeds. Whisk together.

Put the dressing in a small bowl or dressing bottle. Mix or shake the dressing before pouring to the salad. Sprinkle additional sesame seeds for garnish, if you‘d like.

Wartości Odżywcze

• Kalorie: 30 kcal
• Tłuszcz Całkowity: 2 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 2 g
• Sód: 415 mg
• Węglowodany Całkowite: 3 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 1 g
• Białko: 1 g