The KaiKai Book

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