Seaweed Salad recipe
April 20, 2020 7:04 PM Subscribe
Below is my seaweed salad which I make once a week.
What can you suggest to add or change just to break the monotony?
hijiki - 2 oz
edamame - 5oz (1/2 10z pkg frozen)
carrot - 2 Tbsp grated
ginger, pickled - 1 Tbsp
green onion - 1 sliced
sesame seeds - 2 Tbsp
sesame oil - 2 Tsbp
mirin - 2 Tbsp
rice vinegar - 1 Tbsp
shoyu - 5 Tbsp
tofu
gochugaru - 2 pinches
hijiki - 2 oz
edamame - 5oz (1/2 10z pkg frozen)
carrot - 2 Tbsp grated
ginger, pickled - 1 Tbsp
green onion - 1 sliced
sesame seeds - 2 Tbsp
sesame oil - 2 Tsbp
mirin - 2 Tbsp
rice vinegar - 1 Tbsp
shoyu - 5 Tbsp
tofu
gochugaru - 2 pinches
Furikake. I like the bonito variety the best.
posted by fluttering hellfire at 7:48 PM on April 20, 2020 [6 favorites]
posted by fluttering hellfire at 7:48 PM on April 20, 2020 [6 favorites]
A big pile of cucumber.
posted by BlahLaLa at 8:08 PM on April 20, 2020 [5 favorites]
posted by BlahLaLa at 8:08 PM on April 20, 2020 [5 favorites]
Crispy fried garlic? Croutons or fried wonton bits?
Cubes of kabocha or butternut, or even sweet potato?
Tempeh or natto instead of tofu?
Omit the shoyu for a brighter flavor and up the acid a little?
Pickled daikon instead of the ginger?
posted by pykrete jungle at 8:26 PM on April 20, 2020 [4 favorites]
Cubes of kabocha or butternut, or even sweet potato?
Tempeh or natto instead of tofu?
Omit the shoyu for a brighter flavor and up the acid a little?
Pickled daikon instead of the ginger?
posted by pykrete jungle at 8:26 PM on April 20, 2020 [4 favorites]
Oh, and i have no idea if this will work at all, but--a little mayo? To make something like a slaw?
posted by pykrete jungle at 8:27 PM on April 20, 2020 [2 favorites]
posted by pykrete jungle at 8:27 PM on April 20, 2020 [2 favorites]
Can you find mini tofu puffs?
Start with room temp high smoke point oil, start heating it up. Throw in halved mini tofu puffs before the oil's too hot. Stir/ toss constantly. Sprinkle with a little salt, a little garlic powder, a little onion powder, a little white pepper, a little paprika, a little cayenne, whatever you want. The halved puffs will crisp up into mouth-melty croutons. I like to splash in a little sesame oil near the end (moreso for these as a beer accompaniment than as a straight up crouton).
Top with a handful of those.
If you want to get really fancy, throw in dry chopped-up garlic while the oil is still cold. The timing/ temperature/ volumes can be a little tricky to get everything to crisp up together before the garlic burns.
posted by porpoise at 8:52 PM on April 20, 2020 [4 favorites]
Start with room temp high smoke point oil, start heating it up. Throw in halved mini tofu puffs before the oil's too hot. Stir/ toss constantly. Sprinkle with a little salt, a little garlic powder, a little onion powder, a little white pepper, a little paprika, a little cayenne, whatever you want. The halved puffs will crisp up into mouth-melty croutons. I like to splash in a little sesame oil near the end (moreso for these as a beer accompaniment than as a straight up crouton).
Top with a handful of those.
If you want to get really fancy, throw in dry chopped-up garlic while the oil is still cold. The timing/ temperature/ volumes can be a little tricky to get everything to crisp up together before the garlic burns.
posted by porpoise at 8:52 PM on April 20, 2020 [4 favorites]
Seconding pickled daikon - it's simple to make yourself.
Chop up some white daikon (I like ~0.75cm x 0.75 x 4), orange carrots are good too. I love beats, but it can get dangerously messy. Garlic cloves, too (sometimes they turn blue - it's something to do with the cysteine (sulfur) reacting to the acid - perfectly fine to consume, it just looks weird). Cut English cucumbers work as well, but you need to sweat them more, and probably want to get rid of about half the peel.
The smaller (ie., more surface area, less volume), the faster it will pickle. If you use shreds, it can be ready in about an hour (especially if you use still-warm vinegar mix instead of cooled) otherwise, a day or two is all it takes.
Sprinkle well with kosher salt and mix well, put in a colander over a deep walled dish/ bowl, cover, let sit overnight in the fridge to sweat/ brine. Less time if you use shredded. Rinse, drain, dry, like squeeze it dry.
1 part white vinegar (I like using a strong rice vinegar, in which case 1.5 to 2 parts), 1 part water, 1 part white sugar. Bit of salt. Get that boiling, let cool. I've added St. Germain (elderflower liqueur) to about 5% v/v after cooling and it was interesting but not something I'd do as a staple.
You can do a taste test before cooling, make sure it's "strong" but not unpleasantly strong for your taste. Adjust as needed.
Pour the vinegar mix into the vegetables. I like throwing in a few whole chili peppers.
I use mason jars out of dishwasher on the highest heat setting and these last a couple weeks in the fridge. Longer if unopened and using a higher molarity (stronger) vinegar.
I've found an unopened bottle in the back of the fridge once that must have been pushing 6 months and other than for a little bit of oxidation (slight browning), it was fine. I made sure there were no floating colonies of penicillium or other fungi and no slimey masses/ films.
posted by porpoise at 9:15 PM on April 20, 2020 [5 favorites]
Chop up some white daikon (I like ~0.75cm x 0.75 x 4), orange carrots are good too. I love beats, but it can get dangerously messy. Garlic cloves, too (sometimes they turn blue - it's something to do with the cysteine (sulfur) reacting to the acid - perfectly fine to consume, it just looks weird). Cut English cucumbers work as well, but you need to sweat them more, and probably want to get rid of about half the peel.
The smaller (ie., more surface area, less volume), the faster it will pickle. If you use shreds, it can be ready in about an hour (especially if you use still-warm vinegar mix instead of cooled) otherwise, a day or two is all it takes.
Sprinkle well with kosher salt and mix well, put in a colander over a deep walled dish/ bowl, cover, let sit overnight in the fridge to sweat/ brine. Less time if you use shredded. Rinse, drain, dry, like squeeze it dry.
1 part white vinegar (I like using a strong rice vinegar, in which case 1.5 to 2 parts), 1 part water, 1 part white sugar. Bit of salt. Get that boiling, let cool. I've added St. Germain (elderflower liqueur) to about 5% v/v after cooling and it was interesting but not something I'd do as a staple.
You can do a taste test before cooling, make sure it's "strong" but not unpleasantly strong for your taste. Adjust as needed.
Pour the vinegar mix into the vegetables. I like throwing in a few whole chili peppers.
I use mason jars out of dishwasher on the highest heat setting and these last a couple weeks in the fridge. Longer if unopened and using a higher molarity (stronger) vinegar.
I've found an unopened bottle in the back of the fridge once that must have been pushing 6 months and other than for a little bit of oxidation (slight browning), it was fine. I made sure there were no floating colonies of penicillium or other fungi and no slimey masses/ films.
posted by porpoise at 9:15 PM on April 20, 2020 [5 favorites]
Add shredded beets and daikon (if you have a way to do those long spiral shreds that's best).
Some yuzu or lemon + zest will brighten things up, you might swap the vinegar out or mix together.
Those little salad shrimp would be great on this, if you eat shellfish. Similarly if you do fish some bonito flake on top.
Corn in a small amount would add little pops of sweetness and color.
Any kind of sprout or microgreen but radish sprouts would add a nice peppery bite.
posted by Mizu at 9:23 PM on April 20, 2020 [4 favorites]
Some yuzu or lemon + zest will brighten things up, you might swap the vinegar out or mix together.
Those little salad shrimp would be great on this, if you eat shellfish. Similarly if you do fish some bonito flake on top.
Corn in a small amount would add little pops of sweetness and color.
Any kind of sprout or microgreen but radish sprouts would add a nice peppery bite.
posted by Mizu at 9:23 PM on April 20, 2020 [4 favorites]
Or you can view your seaweed salad as a yet-to-be-completed poke bowl.
Top rice/ quinoa with your salad.
I've found pineapple chunks, sweet corn, to be unexpectedly good poke bowl toppings. Or tinned/ canned lychee/ rambutan/ mandarin slices. Sliced tinned jackfruit adds texture, protein, and a little sweetness. Have you ever tried palm hearts?
If you can't get sashimi-grade fish, see if you can get high quality ahi steaks; season (I like ponzu sauce and onion powder), sear, slice, top. Or rare flank steak (or any other low-fat steak) with a Chicago crust, sliced.
I don't know what tofu you're using, but there are a large variety of pressed/ firm tofu, often marinated in various flavours. Ready-to-eat, or you can toss cubes in a skillet with a little oil and hoisin sauce. Or chili flakes in oil. Or XO sauce.
Speaking of, panfried prawn balls (remove head, peel, devein through the back, season, toss in some corn starch into the seasoning [for a bit of crispiness/ something for sauce to stick to], medium high heat and they'll curl up into prawn balls). I buy previously frozen (black) tiger prawns and re-freeze them in sandwich baggies of 6 (fold the tab, folded corners between thumb and forefinger of either hand, swing it over a few times, tie off) - defrost in warm water in a few minutes, peel, devein. I grab a few pounds when I find them in reasonable quality at about $0.25-0.45 each to re-freeze. Twice defrosted isn't so far from once defrosted when comparing to live.
posted by porpoise at 9:41 PM on April 20, 2020 [4 favorites]
Top rice/ quinoa with your salad.
I've found pineapple chunks, sweet corn, to be unexpectedly good poke bowl toppings. Or tinned/ canned lychee/ rambutan/ mandarin slices. Sliced tinned jackfruit adds texture, protein, and a little sweetness. Have you ever tried palm hearts?
If you can't get sashimi-grade fish, see if you can get high quality ahi steaks; season (I like ponzu sauce and onion powder), sear, slice, top. Or rare flank steak (or any other low-fat steak) with a Chicago crust, sliced.
I don't know what tofu you're using, but there are a large variety of pressed/ firm tofu, often marinated in various flavours. Ready-to-eat, or you can toss cubes in a skillet with a little oil and hoisin sauce. Or chili flakes in oil. Or XO sauce.
Speaking of, panfried prawn balls (remove head, peel, devein through the back, season, toss in some corn starch into the seasoning [for a bit of crispiness/ something for sauce to stick to], medium high heat and they'll curl up into prawn balls). I buy previously frozen (black) tiger prawns and re-freeze them in sandwich baggies of 6 (fold the tab, folded corners between thumb and forefinger of either hand, swing it over a few times, tie off) - defrost in warm water in a few minutes, peel, devein. I grab a few pounds when I find them in reasonable quality at about $0.25-0.45 each to re-freeze. Twice defrosted isn't so far from once defrosted when comparing to live.
posted by porpoise at 9:41 PM on April 20, 2020 [4 favorites]
Avocado!
Tobiko (tiny orange flying fish caviar)
posted by nouvelle-personne at 10:31 PM on April 20, 2020 [2 favorites]
Tobiko (tiny orange flying fish caviar)
posted by nouvelle-personne at 10:31 PM on April 20, 2020 [2 favorites]
> a little mayo?
You're a monster.
Work a few drops of fish sauce in?
posted by humboldt32 at 8:49 AM on April 21, 2020 [1 favorite]
You're a monster.
Work a few drops of fish sauce in?
posted by humboldt32 at 8:49 AM on April 21, 2020 [1 favorite]
In the salad:
Instead of the green onion, finely julienned leek or green garlic (when the latter comes into season, if you’re somewhere you can obtain it)
Pea shoots (again, if seasonable where you are)
A leaf or two of a hardy green like kale, cut chiffonade
A little of that packaged broccoli slaw, if liked
Some of those thin-walled little peppers that come in the multicolored packs, julienned
Seitan, julienned
In the dressing:
Roasted garlic
Mushroom soy sauce
Miso
Worcestershire (it *is* fish sauce after all)
On top:
Fried shallots or onions
posted by jocelmeow at 10:45 AM on April 21, 2020 [1 favorite]
Instead of the green onion, finely julienned leek or green garlic (when the latter comes into season, if you’re somewhere you can obtain it)
Pea shoots (again, if seasonable where you are)
A leaf or two of a hardy green like kale, cut chiffonade
A little of that packaged broccoli slaw, if liked
Some of those thin-walled little peppers that come in the multicolored packs, julienned
Seitan, julienned
In the dressing:
Roasted garlic
Mushroom soy sauce
Miso
Worcestershire (it *is* fish sauce after all)
On top:
Fried shallots or onions
posted by jocelmeow at 10:45 AM on April 21, 2020 [1 favorite]
sometimes I mix seaweed salad half and half with cold soba noodles tossed in sesame oil!
posted by euphoria066 at 6:31 PM on April 21, 2020 [2 favorites]
posted by euphoria066 at 6:31 PM on April 21, 2020 [2 favorites]
Orange zest.
Swap out the vinegar and gochugaru for some finely shredded kimchi, maybe some ssamjang.
Roasted peanuts or almonds.
Shiitake slices.
Finely sliced red onion.
Sliced or shredded apple.
posted by some little punk in a rocket at 8:54 PM on April 21, 2020 [1 favorite]
Swap out the vinegar and gochugaru for some finely shredded kimchi, maybe some ssamjang.
Roasted peanuts or almonds.
Shiitake slices.
Finely sliced red onion.
Sliced or shredded apple.
posted by some little punk in a rocket at 8:54 PM on April 21, 2020 [1 favorite]
ack! sorry, that ~0.75cm x 0.75 x 4... above
That ~0.75cm should be 0.75" or 3/4 of an inch and ~4 inches in length. Or "around 2cm x 2 x 6"
posted by porpoise at 11:11 PM on April 21, 2020
That ~0.75cm should be 0.75" or 3/4 of an inch and ~4 inches in length. Or "around 2cm x 2 x 6"
posted by porpoise at 11:11 PM on April 21, 2020
I love hijiki too. And these are all great suggestions. But as a professional seaweed enthusiast, I'd also suggest another tack:
Switch up the type of seaweed.
I mean, as much as I love Bibb lettuce, I can't imagine salad without Romaine, iceberg, watercress, spinach, endive, even arugula on occasion (screw you, mesclun). Tastewise and nutritionally speaking, variety is the spice of life in the world of seaweed, too.
Also: Is the hijiki locally sourced? If not, a few things to consider are the food miles it has traveled as well as questions about sourcing: How clean is the water where it was harvested? How sustainable were the harvesting practices? Can you even find out? If the hijiki is already prepared (i.e. wet), is it full of corn syrup and artificial dyes? Are you supporting your local (state/country/region) working waterfront?
All of this is to say: Unless hijiki grows relatively local to you, there are probably other closer (possibly healthier and more sustainable) options. For instance, in much of the North Atlantic, a local seaweed salad could be made with: Alaria esculente (wakame), Laminaria digitata (sugar kelp), Porphyra (laver or nori), Palmaria palmata (dulse) or Ulva lactuca (sea lettuce). They're all so good and different from each other. Enjoy!
posted by Text TK at 8:54 AM on April 23, 2020 [1 favorite]
Switch up the type of seaweed.
I mean, as much as I love Bibb lettuce, I can't imagine salad without Romaine, iceberg, watercress, spinach, endive, even arugula on occasion (screw you, mesclun). Tastewise and nutritionally speaking, variety is the spice of life in the world of seaweed, too.
Also: Is the hijiki locally sourced? If not, a few things to consider are the food miles it has traveled as well as questions about sourcing: How clean is the water where it was harvested? How sustainable were the harvesting practices? Can you even find out? If the hijiki is already prepared (i.e. wet), is it full of corn syrup and artificial dyes? Are you supporting your local (state/country/region) working waterfront?
All of this is to say: Unless hijiki grows relatively local to you, there are probably other closer (possibly healthier and more sustainable) options. For instance, in much of the North Atlantic, a local seaweed salad could be made with: Alaria esculente (wakame), Laminaria digitata (sugar kelp), Porphyra (laver or nori), Palmaria palmata (dulse) or Ulva lactuca (sea lettuce). They're all so good and different from each other. Enjoy!
posted by Text TK at 8:54 AM on April 23, 2020 [1 favorite]
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Wood ear mushrooms
Whole cooked and chilled shrimp
Rare tuna drizzled with sesame and chili oil
posted by Orange Dinosaur Slide at 7:35 PM on April 20, 2020 [5 favorites]