Udo Plant and Wakame Seaweed Salad

Dressed with a refreshing miso vinaigrette.

Cooking time

10 minutes

Calories

87kcal

Sodium

0.7g

Nutrition facts are for one serving.
Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

udo plant: 1/2

wakame seaweed (dried): 1 Tbsp

scallion/wakegi: 120 g (4.2 oz.)

vinegar: 1 Tbsp

(A)

miso: 1 Tbsp

Kikkoman Soy Sauce: 1/2 Tbsp

mirin (Manjo Mirin, Kotteri Mirin): 1 Tbsp

vinegar: 1 Tbsp

sugar: 1 Tbsp

Directions

Mix together (A) in a small pot. Stir over low heat for about 2 minutes until the sauce thickens. Turn off the heat and leave as is to cool.
Cut the udo into 4 cm (1.6 in.) lengths and peel. Slice into rectangular sticks and place into vinegar-added water.
Rehydrate the wakame in water and quickly boil. Next, quickly boil the scallions, place into cold water, drain and gently squeeze out excess moisture and then chop into 4 cm (1.6 in.) lengths.
Arrange well-drained (2) and (3) in dishes and dress with (1).

Cooking Basics

Udo plant - removing excess starch

Cut the udo plant into the desired length, peel the skin thickly, and soak in vinegared water for about 5 minutes to remove excess starch. For the vinegared water, use about 1/2 tsp of vinegar for 1 cup of water.

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