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Okinawan Seaweed Salad

User rating: 0 out of 5 stars (0) Reviews

Demonstrated by: Faith Ogawa.
Okinawan Recipes on September 1, 1997.

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Ingredients:

Okinawan Seaweed Salad

  • 1 pkg (2 oz) kurome (dried seaweed)
  • 1 1/4 cups water
  • 2 tablespoons salad oil
  • 1 pkg (6 oz) gobo tempura fishcake, slivered
  • 1 pkg (10 oz) konyaku (gelatinous sheet from tuberous root), slivered
  • 1/4 cup soy sauce
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 2 tablespoons sake (Japanese rice wine)
  • 2 tablespoons sugar
  • 1/4 teaspoon dashi-no-moto (soup base granules)
  • 10 oz firm tofu, well drained

Directions:

  1. Soak kurome in water for 20 minutes; drain.
  2. In a large skillet, heat the oil.
  3. Sauté kurome, fishcake, and konyaku for 3 minutes.
  4. Add remaining ingredients; except tofu.
  5. Cook on medium heat, stirring frequently, until liquid evaporates.
  6. Chill.
  7. Cut tofu into strips and add to salad; toss lightly.

Makes 6 servings.

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Aloha, we have reviewed the recipe and confirmed that the 1 1/4 cups of water listed in the ingredients is used to soak the kurome. We have revised the recipe and moved the water up the ingredient list to right below the kurome to make it clearer. Thank you for letting us know.

by Hawaiian Electric on 4/8/2019

Is the 1 1/4 cup water to soak the kurome or is it to be added to the sauce? Seems as tho that amount will water down the taste.

by ANONYMOUS on 4/5/2019