Please Help - seeweed salad
DRUMER66
Looking for some info on how to make it??
Please help if you can???
Seadoo Rules//////Ride The Wave
Drum...@aol.com
Ms. Margo
DRUMER66 (drum...@aol.com) wrote:
> Looking for some info on how to make it??
Seeweed salad is easiest purchased freeze-dried. :)
--
ma...@shore.net
Please don't send wanna's as I'm very happy with the men that I have.
DRUMER66
Just one more question.....
Do I have to do any thing to it to prepare it ..... viniger or oil or
pepper
or something along those lines???
Please help because I love this stuff
YAMADA Rokuro Jr.
Just make it clean!
after that, cook it as you like.
--
YAMADA Rokuro Jr. <rok...@cui-daore.co.jp>
Restaurant Cui-daore co.,ltd. <http://www.cui-daore.co.jp/>
DRUMER66 <drum...@aol.com> wrote in article
<19970416041...@ladder01.news.aol.com>...
Cassandra T. Marshall
I asked this question a month or so back and got a GREAT response from
a lady in Colorado (I think). Check DejaNews to search for the post.
If you can't find it, leave a note and I will try to dig up my copy.
Cassandra
Eruna Schultheiss
>>DRUMER66 <drum...@aol.com> wrote in article
>><19970416041...@ladder01.news.aol.com>...
>>> Just one more question.....
>>>
>>> Do I have to do any thing to it to prepare it ..... viniger or oil or
>>> pepper
>>> or something along those lines???
>>>
>>> Please help because I love this stuff
>>> Seadoo Rules//////Ride The Wave
>>> Drum...@aol.com
>>>
>I asked this question a month or so back and got a GREAT response from
>a lady in Colorado (I think). Check DejaNews to search for the post.
>
>If you can't find it, leave a note and I will try to dig up my copy.
>
>Cassandra
Here I am, the (Swiss) lady in Colorado and here comes my original post.
Enjoy your healthy seaweed salads!
With best regards
Eruna Schultheiss
er...@taom.com
<Hello seaweed lovers:
I was able to put together ten recipes for seaweed salads plus three
generic sunomono's (vinegar dressings). Experiment with the recipes and
combine them according to your taste and what's available. Here are some
generic guidelines:
For the preparation of ingredients it is very important that when you cook
any of them, before mixing, you must allow them to cool down first, then
combine them. Drain any watery ingredients well before mixing them into the
dish and mix the ingredients just before serving. When the recipe calls for
vinegar I suggest that you use Japanese rice vinegar.
My favorite sushi bar serves a seaweed crab salad as a complimentary
appetizer. It's a combination of thin seaweed, thinly sliced cucumber, crab
meat and sometimes bean sprouts. I am just back from the sushi bar where I
was able to get the following information: The seaweed they use is called
ogo-nori and comes from Hawai.
Their special dressing is made with:
- soy sauce
- vinegar
- sesame oil
- sake
- sugar
- grated ginger root
Just before serving I've seen them sprinkle the salad with toasted sesame
seeds and Japanese chili powder.
Ideas for the measurements you may get from the first recipe out of my
database, Seaweed and Cucumber Salad:
* Exported from MasterCook Mac *
Seaweed and Cucumber Salad
Recipe By : Sonoko Kondo, Poetical Pursuit of Food
Serving Size : 4 Preparation Time :0:00
Categories : Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cucumber
1 tablespoon sesame oil
1 cup bean sprouts
3/4 cup fresh wakame seaweed
-- for Dressing:
4 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sake
2 tablespoons rice vinegar
1/4 teaspoon Japanese chili pepper powder
1/2 clove garlic
1/4 teaspoon salt
1 tablespoon sesame oil
1 teaspoon ginger root -- peeled and chopped
Wash cucumber and slice thinly. Saute in sesame oil over medium heat for 2
minutes. Boil bean sprouts until crisp and tender, about 1 minute. Drain
and rinse under cold water.
Wash salt off fresh wakame seaweed and soak for about 5 minutes. Chop into
1-inch pieces. If you use dried seaweed, soak it in water for about 20
minutes, remove the hard parts, and chop into 1-inch pieces.
Arrange cucumber, seaweed, and bean sprouts on a platter.
Combine dressing ingredients and mix well. Toss with salad just before
serving. Garnish with chopped ginger.
- - - - - - - - - - - - - - - - - -
NOTES : Possible substitutions:
1/2 cup dried wakame seaweed for 3/4 fresh wakame seaweed
typed and formatted by Eruna Schultheiss <er...@taom.com>
_____
* Exported from MasterCook Mac *
Hijiki Seaweed Salad
Recipe By : Seaweed and Vegetables
Serving Size : 4 Preparation Time :0:00
Categories : Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 grams dried hijiki seaweed
1 stick celery
3 leaves cabbage
4 leaves Boston lettuce
dash salad oil
pinch salt
--- to make sesame mayonnaise:
4 tablespoons mayonnaise
3 tablespoons white sesame seeds
1 tablespoon lemon juice
1 tablespoon soy sauce
dash sesame oil
pinch salt
1. Soften hijiki seaweed and in water wash well and drain. Heat salad oil
and stir-fry hijiki seaweed till inside is completely done and outside
glossy. Marinate with salt. Leave.
2. Remove strings from celery and chop into thin slices. Shred cabbage.
Immerse salad greens in cold water until crisp. Drain.
3. Roast white sesame seeds and grind well in suribachi (Japanese grinding
bowl). Dilute with mayonnaise and lemon juice. Add soy sauce, sesame oil
and salt to make sesame mayonnaise.
4. Mix hijiki seaweed and shred cut cabbage. Serve with Boston lettuce
places on a plate and pour sauce (3) over.
- - - - - - - - - - - - - - - - - -
NOTES :
Typed and formatted by Eruna Schultheiss <er...@taom.com>
_____
* Exported from MasterCook Mac *
Hijiki Seaweed with Sesame Vinegar
Recipe By : Seaweed and Vegetables
Serving Size : 4 Preparation Time :0:00
Categories : Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 grams dried hijiki seaweed
30 grams carrot
5 tablespoons white sesame seeds
4 tablespoons sugar
3 tablespoons vinegar
2 teaspoons soy sauce
dash sake
dash vinegar
lemon peel
1. Wash hijiki seaweed well in ample water 2-3 times, changing water. Soak
hijiki seaweed in fresh water for 15 minutes and boil in salt water, place
in a strainer. Sprinkle with a little salt and vinegar. Leave.
2. Cut carrot into thin slices and boil slightly. Place in a strainer and
sprinkle with little vinegar.
3. Make sesame vinegar. Roast sesame seeds until aromatic and grind well in
suribachi (Japanese grinding bowl), dilute with sugar, vinegar and soy
sauce.
4. Top hijiki seaweed and carrot with sesame vinegar and serve, garnished
with shredded lemon peel soaked in water.
- - - - - - - - - - - - - - - - - -
NOTES : The sesame vinegar dressing gives this simple combination of hijiki
seaweed and carrot and unusual flavor.
Typed and formatted by Eruna Schultheiss <er...@taom.com>
_____
* Exported from MasterCook Mac *
Hijiki Seaweed with White Dressing
Recipe By : Seaweed and Vegetables
Serving Size : 4 Preparation Time :0:00
Categories : Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 gram dried hijiki seaweed
1/2 chikuwa (steamed fish paste)
1 cup dashi stock
1 tablespoon sugar
2/3 tablespoon soy sauce
1/2 cake tofu
3 tablespoons white sesame seeds
3 tablespoons sugar
1/3 teaspoon salt
1. Wash hijiki seaweed carefully and remove sand and dust. Soften by
soaking in water for 10 - 15 minutes and place in a strainer and drain.
2. Chop chikuwa into thin rounds.
3. In a saucepan, heat dashi, sugar and soy sauce to boiling, add hijiki
seaweed and cook over medium heat for 5-6 minutes and let cool. Place in a
strainer and drain.
4. Roll tofu in a makisu (bamboo mat) and drain well.
5. Roast white sesame seeds until aromatic. Grind well in suribachi
(Japanese grinding bowl) to release oil. Add tofu and blend well. Add
sugar, salt and grind.
6. Top hijiki seaweed and sliced chikuwa with (5).
- - - - - - - - - - - - - - - - - -
NOTES : The tofu used in the delicious white dressing must be well drained.
Typed and formatted by Eruna Schultheiss <er...@taom.com>
_____
* Exported from MasterCook Mac *
Kyuri To Wakame No Sunomono
Recipe By : Yoko Kobayashi, Complete Japanese Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cucumber
15 grams dried wakame
100 milliliters rice vinegar
1 tablespoon sugar
1 tablespoon Japanese soy sauce
1 teaspoon salt
1/2 lemon, juice
-- for garnish:
ginger pickle - Shoga Amazu Zuke (gari)
Cucumber and Seaweed with Vinegar Dressing:
Cut the cucumber in half lengthways, then slice it thinly crossways. Soak
the slices in slated water for 10 minutes, then drain and lightly squeeze
them.
Soak the wakame in water for 5 to 10 minutes, then when it has fully
expanded, cut it crossways into 3-cm wide pieces. Put the wakae into
boiling water, then drain it, tossing the pieces in a sieve to remove the
last of the water.
For Sanbai Zu:
Mix the rice vinegar, sugar, Japanese soy sauce and salt
Blend the Sanbai Zu and the lemon juice in a bowl, then mix in all the
other ingredients. Divide the red ginger pickles into four pieces. Arrange
neat heaps of the salad in small individual bowls and put the red ginger
pickles on top.
- - - - - - - - - - - - - - - - - -
NOTES :
Typed and formatted by Eruna Schultheiss <er...@taom.com>
_____
* Exported from MasterCook Mac *
Seaweed Salad (Nori)
Recipe By : Seaweed and Vegetables
Serving Size : 4 Preparation Time :0:00
Categories : Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 grams aka-tosaka-nori seaweed
10 grams ao-tosaka-nori seaweed
10 grams ao-ogo-nori seaweed
10 grams wakame seaweed
-- for sesame-vinegar-miso:
4 tablespoons white sesame seeds
4 tablespoons vinegar
4 tablespoons dashi stock
3 tablespoons sweet light miso
little sugar
1. For salted seaweed, soak in cold water for 20 - 30 minutes to dliminate
saltiness and drain. Cut into bite-sized pieces.
2. 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.
3. 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.
- - - - - - - - - - - - - - - - - -
NOTES : Seaweed is low in calories and nutritious. This salad eaten
regularly keeps you healthy!
Typed and formatted by Eruna Schultheiss <er...@taom.com>
_____
* Exported from MasterCook Mac *
Tangy Nori Seaweed Salad
Recipe By : Seaweed and Vegetables
Serving Size : 4 Preparation Time :0:00
Categories : Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sheet nori seaweed
20 aoyagi (kind of shellfish)
2 teaspoons white sesame seeds
2 teaspoons green onion -- chopped
2 teaspoons sesame oil
2 tablespoons soy sauce
little sugar
1. Toast nori seaweed on both sides lightly over high heat and wrap in
gauze. Crumble to make nori seaweed flakes.
2. Boil aoyagi lightly in salt water and drain.
3. Roast white sesame seeds until aromatic and grind in suribachi (Japanese
grinding bowl). Add chopped green onion, soy sauce, sesame oil and stir
well.
4. Cover nori and aoyagi with sesame sauce.
How to toast nori: Toast over remote high heat till green-colored. Toast
all parts evenly for best results.
- - - - - - - - - - - - - - - - - -
NOTES : This dish makes a chewy combination covered in rich sesame sauce.
Typed and formatted by Eruna Schultheiss <er...@taom.com>
_____
* Exported from MasterCook Mac *
Vinegared Wakame Seaweed
Recipe By : Seaweed and Vegetables
Serving Size : 4 Preparation Time :0:00
Categories : Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
60 grams fresh wakame seaweed
-- for vinegar dressing:
3 tablespoons vinegar
1 1/2 tablespoons sugar
1 tablespoon soy sauce
dash salt
3 tablespoons dashi stock
kinome sprigs for garnish
1. Wash fresh wakame seaweed well and boil lightly. Briefly immerse in
water to improve color, remove roots and shred.
2. Mix vinegar dressing.
3. Wash kinome sprigs and drain.
4. Drain wakame seaweed and serve, pour vinegar dressing over and put
kinome sprigs on top.
- - - - - - - - - - - - - - - - - -
NOTES :
Typed and formatted by Eruna Schultheiss <er...@taom.com>
_____
* Exported from MasterCook Mac *
Wakame Seaweed Salad
Recipe By : Seaweed and Vegetables
Serving Size : 4 Preparation Time :0:00
Categories : Japanese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 grams fresh wakame seaweed
2 Japanese cucumbers
40 grams dried young sardines
iceberg lettuce
-- for dressing:
1 tablespoon vinegar
1 tablespoon lemon juice
3 tablespoons salad oil
3 tablespoons olive oil
pinch salt
pinch pepper
prepared mustard
1. Pour hot water over fresh wakame seaweed. Immerse in water and drain.
Cut into 3 cm lengths.
2. Knead cucumbers on a cutting board. Wash lightly and pat dry. Cut into
thin rounds and sprinkle with salt.
3. Place dried young sardines in a strainer and pour over hot water gently.
Cool.
4. Immerse iceberg lettuce into cold water till crisp. Tear into bite-sized
pieces by and and drain.
5. Mix and stir the dressing ingredients.
6. Mix 1, 2 and 3. Serve with the iceberg lettuce on the bottom and pour
dressing (5) over the top.
- - - - - - - - - - - - - - - - - -
NOTES :
Typed and formatted by Eruna Schultheiss <er...@taom.com>
_____
Sunomono (vinegar dressings) for seaweed salads:
Sanbai Zu 1:
1/2 cup rice vinegar
1 tablespoon sugar
1 tablespoon Japanese soy sauce
1 teaspoon salt
Place all the ingredients in a bowl and mix thoroughly.
Sanbai Zu 2:
1/2 cup rice vinegar
2/3 cup dashi
1 tablespoon sugar
1 tablespoon Japanese soy sauce
1/2 teaspoon salt
Put all the ingredients in a small saucepan and bring to boil over low
heat. When the sugar has dissolved, remove the pan from the heat, then put
the pan in a bowl of very cold water to cool the dressing quickly.
Nihai Zu:
1/2 cup rice vinegar
2 tablespoons Japanese soy sauce
2 teaspoons mirin
Put all the ingredients in a small bowl and mix thoroughly.>