Recipe of Homemade Japanese Seaweed Salad with Sesame & Miso Dressing

Japanese Seaweed Salad with Sesame & Miso Dressing.

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, japanese seaweed salad with sesame & miso dressing. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we must prepare a few components. You can have japanese seaweed salad with sesame & miso dressing using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Japanese Seaweed Salad with Sesame & Miso Dressing:

1. {Get of Option 1.
2. {Make ready of Japanese mustard greens, or mizuna.
3. {Get of dried seaweed mix.
4. {Take of Option 2.
5. {Prepare of Tomatoes.
6. {Take of Red leaf lettuce.
7. {Make ready of Cucumbers.
8. {Take of dried seaweed mix.
9. {Make ready of Salad Dressing.
10. {Get of olive oil.
11. {Get of freshly squeezed lemon juice.
12. {Prepare of cane sugar.
13. {Make ready of sesame oil.
14. {Take of miso paste, white or red.
15. {Make ready of soy sauce, gluten-free option: tamari sauce, gluten-free soy sauce.
16. {Prepare of Roasted sesame seed.

Steps to make Japanese Seaweed Salad with Sesame & Miso Dressing:

1. Seaweed is the most important ingredient in this recipe. You can find these seaweed mix packages from Japanese supermarkets like Nijiya, Marukai, or Mitsuwa. They are also available online. Different brands have their own mixes of seaweeds and you can try and see which one is your favorite..
2. Here are the individual seaweed that comes in the seaweed mix I used in this recipe (from left to right): White Wood Ear Mushroom/Snow Fungus (shirokikurage), Wakame, Kelp (kombu), Agar agar (kanten), and Carrageen Moss (tsunomata).
3. In a bowl, soak ½ cup of dried seaweed mix in water for about 5 to 10 minutes. After that, you will need to squeeze out all the excess water..
4. Cut mizuna into about an inch in length. Do the same for red leaf lettuce if you use it instead of mizuna..
5. Peel of the skin and julienne cucumber. Cut tomato into 1/8..
6. In a clean bowl, add olive oil, lemon juice, sugar, sesame oil, miso paste and soy sauce. Mix everything together. Make sure there are no miso paste lumps and sugar is completely dissolve. If you prefer a saltier taste, add more miso paste or soy sauce. For a gluten-free dressing, use tamari sauce or gluten-free soy sauce..
7. Mizuna Salad: In a salad serving bowl, add a bed of mizuna. Put some seaweed mix on top. Drizzle some sesame and miso dressing. Sprinkle some roasted sesame seeds on the top..
8. Lettuce Salad: In a shallow bowl, mix cucumber slices with rehydrated seaweed. Add a few spoonfuls of salad dressing and mix them all together. Let them sit for a couple of minutes. Add a bed of lettuce in a salad serving bowl. Add the seaweed and cucumber mixture that you just made. Place a few wedges of tomato. Sprinkle some roasted sesame seeds on the top..
9. .

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