Most people would recognise Wakame because of the miso soup or the seaweed salad that is now widely available in supermarkets. Wakame is a very popular seaweed all through Asia, especially in Korea.
Goma wakame salad is very easy to make yourself and will taste the same as the one that is available in the stores… only you know exactly what is in it! The ones sold commercially contains suspicious ingredients to add/preserve colour and crunchiness.
It will look a bit different as it is made with the fronds (or leaves) of the wakame plant while the one from the store is made with the stipe (or stalk) from the same plant. Click here to find out more about the terminology for seaweed parts.
15g dried wakame fronds
2 tsp roasted white sesame seeds
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp soya sauce or tamari
1 tsp sweet chilli sauce or finely chopped chilli peppers
Soak the wakame in warm water for 5 minutes. Drain well by squeezing and chop fine. Transfer to a serving plate.
In a bowl mix together the liquid ingredients. Drizzle the dressing over the seaweed and combine.
Sprinkle with the sesame seeds.
Chef’s tips: This is a very quick salad to make and it is best is to mix in the dressing close to serving time because the vinegar will eventually discolour the seaweed.
Wakame is excellent in all soups and pair well with all beans/pulses/grains.
In Asia, Wakame is given to people recovering from childbirth or disease because it is very nourishing. Also being a brown seaweed, it is rich in iodine and has a cleansing effect on the body.