Recipe: Tasty Bean Sprout and Wakame Seaweed Salad

Bean Sprout and Wakame Seaweed Salad. Hi everyone, welcome to souped up recipe. Today we are going to grow a popular Chinese ingredients - bean sprouts. It is extremely easy and fun.

I rehydrated about a tablespoon of dried wakame seaweed pieces. In a large bowl, combine reserved soaking liquid, tamari, oil, vinegar, mirin, and toasted sesame oil. Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes. You can cook Bean Sprout and Wakame Seaweed Salad using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Bean Sprout and Wakame Seaweed Salad

1. Prepare 1 bag of Bean sprouts.
2. Prepare 50 of grams, rehydrated Wakame seaweed.
3. You need 1 of Boiled egg.
4. You need 1 tbsp of Oyster sauce.
5. You need 2 tsp of Mayonnaise.
6. Prepare 1 tsp of Curry powder.
7. You need 1 of Toppings (shrimp, ham, bacon, imitation crab sticks, boiled pork slices, etc.).

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. Wakame (わかめ) is a type of seaweed and commonly used in soups like miso soup and salads like tofu salad, as well as a side dish to vegetables, like cucumber. As I discuss in my video Wakame Seaweed Salad May Lower Blood Pressure , the reasoning is that the Japanese live long and eat seaweed, so there is speculation that seaweed might have "influence on life expectancy," based on suggestive reports. But when we see long lists of the supposed benefits.

Bean Sprout and Wakame Seaweed Salad instructions

1. 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..
2. Rehydrate the dried wakame with water, squeeze out the excess moisture and cut into easy to eat pieces. Roughly chop the egg..
3. Mix all the ingredients together except for the toppings..
4. 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..

Sunflower Sprout and Wakame Seaweed Salad. To make the salad: Combine all salad ingredients except the beet julienne and keep chilled until ready to use. To prepare the vinaigrette: In a small blender, combine the carrot juice, carrot puree, rice wine vinegar, curry. 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.