This one is popular because it takes 10 minutes, with a light salty sweetness and the scent of sesame oil. The difficulty is that the seaweed starts weeping soon after it is dressed.
The dried seaweed soaks in hot water for exactly 4 minutes to swell, then goes into a sieve to drain completely. The dressing is stirred until the toasted sesame seeds and the seasoning are fully combined before it is poured over.
This batch weighs about 48g, at roughly 209 calories per 100g.
Method
Put the dried seaweed in a bowl, pour over hot water to cover, and soak for 4 minutes until it swells.
Lift the seaweed into a sieve to drain, then chop it small.
Make the dressing by combining 1 teaspoon sesame oil, 1 teaspoon Japanese soy sauce, 1 teaspoon kOBE Monk Fruit Blend and 1 teaspoon rice vinegar in a bowl and stirring well.
Add 1.5 teaspoons toasted sesame seeds to the bowl and stir until the seasoning has fully dissolved.
Put the seaweed on a plate, pour over all the dressing and toss it with chopsticks to serve.
Tips
Four minutes of soaking and then a sieve is right, since a longer soak turns the seaweed limp.
Japanese soy sauce can be swapped for regular soy sauce, used in a smaller amount as it is sharper.
Rice vinegar can be swapped for apple cider vinegar or lime juice.
This is crispest served straight after tossing, as the seaweed weeps on standing.
The kOBE Monk Fruit Blend dissolves slowly, so leave the dressing for 5 minutes before pouring it over.
Squeeze the seaweed gently until it is properly dry before the dressing goes on, as trapped water leaves the salad tasting of nothing.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.