The KaiKai Book

This video will show you how to make your very own wakame seaweed salad by re-hydrating dryed wakame leaves and stems, also you will see exactly how to make a delicious Japanese style salad dressing that works very well with seaweed but it can also be used in normal salads to give it a nice oriental touch.

Ingredients Servings:-4+ 200 g seaweed 1 carrot ½ cucumber 1 onion 3 stalks green onion 1 chili 20 g cilantro ½ tbsp ginger 3 tbsp sesame oil 20 g sesame seeds 100 ml sweet chili sauce 1 lime salt pepper See more information about this recipe: Japanese seaweed salad @ https://www.kitchenstories.com/en/recipes/japanese-seaweed-salad

In this video cook Wil Yeung teaches you how to make a Seaweed Salad. Kombu is considered to be the king of all seaweed types, and I definitely could not bring myself to tossing these guys after using in stock. Join me in this episode and learn how to make kombu seaweed salad. Lets begin. Ingredients: 3 cups sliced kombu 1 cup sliced carrot 1 cup sliced daikon 4 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp cane sugar 1 tbsp sesame oil 1/4 cup white sesame seeds Directions: 1. Chop the kombu into thin strips (really thin!) 2. Place the sliced kombu into a large mixing bowl. Rinse out the goopy-ness with cold water 3. Combine the soy sauce, rice vinegar, cane sugar, and sesame oil. Pour over the seaweed 4. Thinly slice the carrot and daikon into strips. Add into the salad 5. Add the white sesame seeds into the salad. Mix the salad well 6. After plating, sprinkle a little more white sesame seeds before serving