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LOCATION: Recipes >> Asian >> Seaweed Salad 07

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Seaweed Salad (Nori)

10 grams aka-tosaka-nori seaweed
10 grams ao-tosaka-nori seaweed
10 grams ao-ogo-nori seaweed
10 grams wakame seaweed

4 tablespoons white sesame seeds
4 tablespoons vinegar
4 tablespoons dashi stock
3 tablespoons sweet light miso
sugar

For salted seaweed, soak in cold water for 20 - 30 minutes to
dliminate saltiness and drain. Cut into bite-sized pieces.

Make sesame-vinegar-miso. Roast white sesame seeds and grind well
in suribachi (Japanese grinding bowl). Add sweet light miso and
grind more. Marinate in vinegar, sugar and dashi stock.

Arrange seaweed colorfully. At the center of the plate, put
sesame-vinegar-miso.

Variations: Besides seaweed, carrot, cucumber and celery are good
ingredients for this salad. Shallots and wine-vinegar also make a
delicious dressing. Heat minced shallot with salad oil and add
wine-vinegar.

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