Japanese cuisine · Salads & Mezze

Kaiso Salad

Mixed sea vegetables are soaked and tossed with a dressing of ponzu, sesame oil and toasted sesame.

Ingredients · for 4 servings

• 40 g dried mixed seaweed (kaiso, e.g. wakame, agar, red algae)
• 1/2 cucumber
• 4 tbsp ponzu (or 3 tbsp soy sauce + 1 tbsp lemon juice instead)
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp sesame seeds
• 2 scallions
• 1 pinch salt

Instructions

1. Soak the seaweed mix in a large bowl with plenty of cold water for 8–10 min. until the pieces have fully unfurled and multiplied in volume.
2. Drain the seaweed in a sieve, rinse under running water and gently press out without tearing it; then chill in the refrigerator for 15 min.
3. Halve the cucumber lengthwise, deseed and shave into thin half-moons, mix with a pinch of salt and press out after 5 min.
4. Toast the sesame seeds in a dry pan over medium heat for 2 min. until golden brown and starting to pop.
5. Whisk the ponzu, sesame oil, rice vinegar and sugar into a dressing until the sugar has dissolved.
6. Toss the seaweed and cucumber together loosely, arrange in shallow bowls, pour the dressing over just before serving and sprinkle with sesame seeds and scallion rings.