Sesame Seaweed Salad
Salted sesame-focused umami seaweed salad meant to accompany rich meats, stews, soups. Also good with rice and sashimi.
2 oz dried miyeok or wakame seaweed
2-3 T toasted sesame oil
1 T toasted sesame seeds plus more for garnish
1 T flaky sea salt
- Rehydrate seaweed in lukewarm water about 15 minutes. Swish, drain in colander over sink, rinse briefly with running water, and squeeze remaining water from seaweed.
- Using kitchen shears, carefully snip the seaweed to bite-sized pieces, removing and composting any tough stems. I do this right in the colander so any extra water can drain away.
- In medium bowl combine cut seaweed and other salad ingredients. Toss to combine and garnish with additional toasted sesame seeds.