Arame no nimono (seaweed salad)

Japanese
How do you make the perfect Japanese seaweed salad? By adding as many different flavors and structures as possible. The main part of this recipe is, of course, seaweed, but there are many more Japanese flavors in it. The ginger dressing provides that nice balance between umami and fresh acid. You can say from this recipe that seaweed salad is healthy! There is a legal stipulation as to how much seaweed you 'may' eat, and that is only a few grams per day. So really see this salad as a side dish and share it generously with everyone at the table!
Side dishSalad4-6 servings30 minutes preparation15 minutes soaking
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This is what you need

Arame2 tbspHiziki1 tbspSengiri daikon20 g
Carrot100 g
Broad beans100 g
Shoyu2 tbsp
Fresh grated ginger2 tsp
Spring onion1
Lemon1/2
Roasted sesame oil1 tsp

Kitchenware

Grater

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Rinse the arame well. Let soak for a few minutes.
  2. Soak the sengiri daikon in cold water for 5-10 minutes.
  3. Bring water to a boil in a saucepan. Boil the arame and broad beans until tender,5-10 minutes. After cooking, rinse the seaweed off with cold water and leave it to cool down a bit.
  4. Finely grate the carrot.
  5. Grate the ginger. Squeeze the lemon. Mix with the shoyu and sesame oil and set aside.
  6. Then mix the arame seaweed with the grated carrot, broad beans and soaked daikon.
  7. Finely chop the spring onion and garnish the salad with it.
  8. Finish with the ginger dressing.