50 g dried seaweed , or sea vegetable salad
1 tbsp awase miso
1 tbsp soy sauce
1 tbsp mirin
1 tbsp white sesame seeds, roasted
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp yuzu juice
1 red chili, finely sliced
sea salt, pinch
Place assembled sea vegetable salad in a bowl of water for 20 minutes.
Prepare the dressing by combining the miso, soy sauce, mirin, sesame seeds, sesame oil, rice vinegar, yuzu juice, chilli and salt in a separate bowl and stir with a whisk. The mixture should not be too thick and should have a delightful aroma.
Drain the seaweed after rehydrating.
Place the seaweed in a bowl and pour over the dressing. Stir and add a smattering of additional sesame seeds on top and chill before serving.
Feel free to add some silken tofu for additional protein.Slice into appropriate bite-sized pieces if using wakame or other whole seaweed varieties after rehydrating.
Sugar: 4g
:
Calcium: 49mg
Calories: 130kcal
Carbohydrates: 9g
Fat: 10g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 4g
Potassium: 133mg
Protein: 3g
Saturated Fat: 1g
Sodium: 887mg
Vitamin A: 222IU
Vitamin C: 33mg
