Chuka Wakame

Name: Chuka Wakame
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 oz dried wakame seaweed; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tsp sugar; 1/4 tsp red pepper flakes; 1 tbsp sesame seeds, toasted

A savory Japanese seaweed salad tossed in a sesame, soy, and chili dressing. Served cold for a crisp and refreshing side dish.

15 minEasyServes 470 cal/serving

JapaneseSaladNo-CookVeganVegetarianPescatarianLow CarbHigh FiberKosher-styleNut-FreeDairy-FreeEgg-FreeShellfish-FreePork-FreeCorn-Free

Ingredients

1 oz dried wakame seaweed
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tsp sugar
1/4 tsp red pepper flakes
1 tbsp sesame seeds, toasted

Instructions

1

Rehydrate 1 oz dried wakame seaweed in cold water for 10 minutes, then drain and squeeze dry.
2

Whisk together 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tsp sugar, and 1/4 tsp red pepper flakes in a bowl.
3

Toss dried wakame seaweed with the dressing until thoroughly coated.
4

Garnish with 1 tbsp toasted sesame seeds and chill before serving.

Questions

Can I make Chuka Wakame gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Chuka Wakame keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Chuka Wakame?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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