This light Japanese salad pairs well with shrimp tempura or chicken teriyaki. Wakame is a seaweed that tastes a lot like spinach.
1 oz. dried wakame 1/4 C. rice vinegar 2 Tbs. mirin 1 Tbs. soy sauce 2 tsp. sugar 2 tsp. grated gingerroot 1/2 tsp. sesame seed oil 1/4 tsp. salt, optional 2 tsp. toasted sesame seeds
Place the wakame in a large bowl of warm water. Soak for 20 minutes or according to pkg. directions until it expands six or seven times and is tender. Trim off any tough parts; cut into smaller pieces. Rinse well and pat dry thoroughly.In a small bowl, combine the rice vinegar, mirin, soy sauce, sugar, gingerroot, sesame seed oil, salt and sesame seeds. Pour over the wakame; mix well. Serve chilled. Makes 4 servings.