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Cuisine

Okinawan Seaweed Salad

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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