Udo and Wakame Seaweed Salad
Dressed with a refreshing miso vinaigrette.
10min
87kcal
709mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 2)
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.
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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.
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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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