Japanese Seaweed Pickle

2 Mar

I love anything from the sea and seaweed is a great, but often ignored, delicacy. Dried it stores for years so it is a useful ingredient in the pantry. This salad is simply hydrated seaweed with a vinegar, soy and sugar dressing. The salty, sweet and sour combination really make a delicious little relish to serve with rice, grilled or steamed dishes.

Serves 4 Cooking Non
2 tbsp dried seaweed (dulce, wakame or flat leaf weeds are particularly good)
1 tbsp rice vinegar or home made white wine vinegar
1 tsp sugar
2 tsp soy sauce
1 tbsp seaweed soaking liquid
pinch saltPut the dried seaweed in a small bowl and cover with cold water, leave to soak until soft, 10-30minutes depending on what type of seaweed you use. Drain off the water but keep it for using in soups and this dressing. Add the remaining ingredients mix well and set aside for 30 minutes before serving.

Note I used a dried mixed seaweed salad from Clearspring that contains dulce and other delicate leaf seaweeds and a thin leaved wakame so the soaking time is only about 10 minutes. If using other seaweeds the soaking time may be longer.

This recipe was originally posted on www.masdudiable.com on 2/3/2008.
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