Wakame Seaweed And Okra Sunomono Recipes
WAKAME SEAWEED AND OKRA SUNOMONO
In Japan sunomono is often eaten as part of Japanese meals in different variation. Okra became popular in Japan in the late 20th century and before that it was hardly ever seen or eaten. Now, you see okra in many recipes in Japan. Wakame seaweed is often used in miso soups along with tofu pieces and can be purchased in bags or refrigerated bags. My original recipe indicated 40 gram of wakame but I've since decided to change this to reflect less wakame in the recipe. If you like wakame to dominate this taste, please use higher amount.
Provided by Rinshinomori
Categories Japanese
Time 17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak wakame in water until soft and salt is removed. Drain and cut into bite size pieces (about 3/4 to 1 inch by 3/4 to 1 inch). I usually do this with scissor.
- With a bit of salt, rub the okra to remove the fuzziness. Parboil okra for about 1 - 2 minutes in hot water. Plunge in chilled water to cool down quickly. Slice okra into 1/4 inch slices.
- Combine sugar, soy sauce, rice vinegar, water and salt in a small bowl. Place wakame, okra, and ginger in the bowl and combine well. Chill before serving.
- Best served immediately or within 6 hours.
Nutrition Facts : Calories 13.9, Sodium 279, Carbohydrate 3.3, Fiber 0.5, Sugar 2.3, Protein 0.5
MISO AND SEAWEED RAMEN WITH EGG
This weeknight ramen features a soothing broth that comes together in just 30 minutes with the help of rich seaweed and sweet-salty miso. Dried wakame is a dark green, edible seaweed with a delicately sweet flavor; once cooked, it softens and transforms into a tender, smooth and silky texture. Caramelizing the miso with earthy shiitake mushrooms adds extra depth and body to the meatless broth. A nutty, scallion-flecked sesame-ginger sauce adds brightness and a fresh crunch to the cozy soup.
Provided by Kay Chun
Categories dinner, weekday, weeknight, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of neutral oil over medium. Add mushrooms and ¼ cup of the scallions, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 30 seconds. Add miso and soy sauce, and cook over medium-low, stirring constantly, until the mushrooms have absorbed the liquid and the miso is caramelized and deep golden brown, about 2 minutes.
- Add 8 cups of water and the seaweed, and bring to a boil over high heat, stirring to dissolve the miso and lift up any browned bits on the bottom of the pot. Partly cover, reduce heat to medium and simmer until mushrooms and seaweed are tender and broth is slightly reduced, about 15 minutes. Season to taste with salt.
- Meanwhile, bring a large saucepan of water to a boil, and cook noodles according to package instructions. Drain and immediately divide among 4 bowls.
- Reduce heat to medium-low and crack the eggs into the pot with the broth, leaving some space in between the eggs. Cover and poach until whites are just set and yolks are still runny, about 3 minutes.
- As the eggs cook, combine the remaining ½ cup scallions, remaining 2 tablespoons neutral oil, sesame oil, sesame seeds and ginger in a small bowl, and season with salt. Mix well.
- Divide the broth and eggs among the bowls. Drizzle each with some of the sesame-ginger sauce, and serve warm.
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