mermaid_seaweedI was going to do a post on chestnuts since I’d ‘forraged’ some (a lot, actually) from the urban wilderness. I’m not even going to talk about how THAT turned out, other than to say don’t bother trying it and save yourself some energy. Instead, I am going to talk about one awesome salad that doesn’t get enough credence in the buzz and hubbub of the salad world. It’s called wakame, sound familiar? Mmhmm, seaweed salad. Introducing the first delicate pile of greens that won’t wilt or get soggy, even after chilling for a couple days in the fridge – is it real? YES. I buy seaweed salad frozen and defrost, then add my own ingredients. Below are two versions of seaweed salad I think are worth trying – it’s not as slimy as you think! 😉

The first recipe here is from Food & Wine and was the inspiration for me making my own seaweed salad in the first place. It just looks so… good… and I love the stuff but have never seaweed_saladseen it in stores to make it myself. Way back in the day, I came across this honey-miso version, and I filed it away for one day… That day came. Seaweed salad, including the first version I made of this amazing dish, is especially flavorful (and healthy!), with or without the honey. Last week, I made seaweed salad again, only this time it was “my version,” with a little more vinegar, onions, and other smelly herbaceous stuff 😀 ‘Twas de-licious.

My star ingredient? Miso. What even is this stuff?! Fermented… what… now it kinda sounds gross. Not gross, SUPER healthy. Also super salty, what could be better? The miso I got is black as sh%$ , I mean night, and it looks like sticky dirt. Does NOT taste like dirt though. I’ll admit, I find myself sampling a small spoonful nmiso-paste_chartow and again with toast or cheese. That’s breakfast, right? I don’t like adding salt to anything I cook, so to have the super smooth saltiness of miso to use comes in handy in my kitchen. I think it’s going to take a lot more dishes like these to get me through this whole packet of miso though, I’ve got oodles 🙂

Seaweed Salad with Honey, Miso, & Lime

Ingredients

1 package frozen seaweed, or wakameseaweed-salad

1 cucumber, thinly sliced

1 bunch green onions, thinly sliced

1 Tbs. rice vinegar

1 Tbs. sesame seeds

1 Tbs. miso paste (any)

1 Tbs. honey

1 Tbs. fresh ginger, peeled & sliced

1 tsp. roasted sesame oil

1/2 a lime, juiced

(1) Defrost the seaweed overnight in the fridge or 2 hours at room temperature. In a small bowl, mix together rice vinegar through lime juice, stirring until well blended. (2) Drain any excess liquid from the seaweed before putting in a bowl. Combine the seaweed and vinaigrette and toss. Chill until ready to serve. Goes great with pork or poached eggs 🙂

Serves 4

Spicy Seaweed Salad with Red Onion, Cucumber, & Kimchi

Ingredientssliced-red-onions

1 package frozen seaweed, or wakame

1 cucumber, thinly sliced

2 red onions, peeled & thinly sliced

2 Tbs. rice vinegar

1/2 Tbs. chili flakes

2 Tbs. sesame seeds

2 Tbs. lager beer

1 tsp. roasted sesame oilkimchi

1 Tbs. miso paste (any)

1 can fermented veggies (like ginger, water chesnuts, or carrots), drained & chopped

1 can kimchi, drained & chopped (spicy Korean fermented cabbage)

(1) Defrost the seaweed overnight in the fridge or 2 hours at room temperature. In a small bowl, mix together rice vinegar through kimchi, mixing until blended. (2) Drain any excess liquid from seaweed before putting into a bowl. Combine the seaweed and vinaigrette, tossing, and chill until ready to serve. Goes great with chicken (I served it with shitake-crusted chicken breasts), or fried eggs.

Serves 4Dong_Yuan_Mountain_Hall

Well, no matter how long the intervals between my posts, I am still here and cookin’ up a storm in the hours my day usually allows me 😉 I will try to post more material these days about my culinary musings (maybe even something on chestnuts too, sigh…). I’m doing a lot of my shopping at the Asian markets these days, so expect more spicy-themed dishes with fermented goodness and powerful flavors.

My question: When you go out to eat at a Asian place, what is your favorite dish to order?

…Maybe this is something you wouldn’t think of cooking up on your own? I’d love some ideas!

10.14.2013

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