Good afternoon here me will give you a recipe japanese seaweed salad with sesame & miso dressing which is interesting The way making it is very very easy. You just need to be careful to get results from japanese seaweed salad with sesame & miso dressing which has aroma and taste that able evoke our tastes.

So that the result of japanese seaweed salad with sesame & miso dressing, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare japanese seaweed salad with sesame & miso dressing the delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings required for make

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

To begin with, you don't need to cook anything. Just cut the vegetables, mix the dressing ingredients and serve. Rehydrate wakame if using dried, and cut into bite size pieces (if it is not pre-cut). Cut tomatoes into wedges or slices.

Steps to cook 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.
10. Done and ready to serve!

For the seaweed salad dressing, add vinegar, oil, soy sauce, sugar, and ginger juice to a small bowl. Toss seaweed with the dressing, taste, and add more seasoning if necessary. Garnish with sesame seeds and sliced scallions then serve. Buy sesame seaweed salad online from Gourmet Food Store, delivered securely to your door at the click of a button. Serve this salad cold, with a garnish of sesame seeds.

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