Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, bean sprout and wakame seaweed salad. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Seaweed Salad Recipe - Healthy Wakame Salad. Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes. In addition to bringing a unique taste and texture to soups and salads, wakame is low in calories but high in several nutrients that are essential to health.
Bean Sprout and Wakame Seaweed Salad is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Bean Sprout and Wakame Seaweed Salad is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook bean sprout and wakame seaweed salad using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Bean Sprout and Wakame Seaweed Salad:
- Get 1 bag Bean sprouts
- Prepare 50 grams, rehydrated Wakame seaweed
- Take 1 Boiled egg
- Take 1 tbsp Oyster sauce
- Get 2 tsp Mayonnaise
- Make ready 1 tsp Curry powder
- Prepare 1 Toppings (shrimp, ham, bacon, imitation crab sticks, boiled pork slices, etc.)
The Small needle-like hijiki is used in stews and appetizers. This Japanese seaweed salad combines savoury, refreshing, and spicy ingredients and seasonings for an exciting side dish everybody will want to eat. First of all, let's get this seaweed re-hydrated. You can use a ready assembled sea vegetable salad, or use a combination of wakame and hijiki seaweed.
Instructions to make Bean Sprout and Wakame Seaweed Salad:
- Put the bean sprouts in a heatproof container, cover with plastic wrap and microwave for 2 minutes at 500 - 600 W. Cool with running water, and drain very well.
- Rehydrate the dried wakame with water, squeeze out the excess moisture and cut into easy to eat pieces. Roughly chop the egg.
- Mix all the ingredients together except for the toppings.
- For this version I used shrimp. Sprinkle the shrimp with a little sake and katakuriko, blanch in boiling water and season with salt and pepper.
Sookju namul, or Korean mung bean sprout salad, is one of the most popular side dishes you're likely to find in Korea. It's fresh, delicious, healthy, and it's While some people argue that uncooked bean sprouts provide a better crunch, Korean bean sprouts traditionally are blanched in boiling water just. Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim) - It gives a nutty savoury flavour. Squeeze the mung bean sprouts with your hands to remove excess water. Put the mung bean sprouts into a mixing bowl and add the.
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