Ingredients
50 g dried seaweed , or sea vegetable salad
1 tbsp awase miso
1 tbsp soy sauce
1 tbsp mirin
1 tbsp white sesame seeds, roasted
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp yuzu juice
1 red chili, finely sliced
sea salt, pinch
Preparation
Place assembled sea vegetable salad in a bowl of water for 20 minutes.
Prepare the dressing by combining the miso, soy sauce, mirin, sesame seeds, sesame oil, rice vinegar, yuzu juice, chilli and salt in a separate bowl and stir with a whisk. The mixture should not be too thick and should have a delightful aroma.
Drain the seaweed after rehydrating.
Place the seaweed in a bowl and pour over the dressing. Stir and add a smattering of additional sesame seeds on top and chill before serving.
