Utilizing "raw wakame" that can be frozen! Two super easy and delicious "second recipes" that just require cutting and mixing

Hello. I am Ayumi Nakaganji, a chef.

There are many spring vegetables on the market, and we are also starting to see new varieties of wakame (wakame seaweed) and mekabu (mekabu greens).

Fresh wakame is in season from February to May. It can be eaten all year round as it is dried or salted, but at this time of year you can enjoy fresh wakame that only requires a quick blanch.

The chewy texture and sea scent are a treat you can only enjoy during this time of year, so be sure to give them a try.

This time, we will introduce a recipe using fresh wakame seaweed.

Can be frozen! How to prepare "raw wakame"

Raw wakame seaweed is sold in the fresh fish section of supermarkets. It comes in a pack and is brown or black, as shown in the photo, but if you blanch it briefly it will turn a vibrant green.

Image: Ayumi Chuganji

＜Preparation＞

(1) Wash the wakame thoroughly. If it has a stem, cut the stem into pieces as shown in the picture.

Image: Ayumi Chuganji

(2) Boil water in a pot and add the stems first, then add the remaining wakame after about 20 seconds.

(3) Once they have turned a vibrant green color, drain them in a colander and place them in cold water to wash thoroughly.

Image: Ayumi Chuganji

(4) Drain the water thoroughly and cut into bite-sized pieces.

If you boil it for too long, the crisp texture of the fresh wakame will be lost, so just blanch it briefly.

The flavor and texture of this product does not change even when frozen, so we recommend that you blanch it immediately after purchasing it and then freeze it. You can also add it to miso soup while it is still frozen, or thaw it and use it in vinegared dishes.

The estimated storage period is 2 to 3 days in the refrigerator and 1 to 2 months in the freezer. Wrap the prepared raw wakame in plastic wrap to remove any air, then store in a ziplock bag.

1: Crunchy and flavorful! "Raw wakame and whitebait tossed in chili oil"

This recipe is a quick and easy way to mix raw wakame seaweed and enjoy it deliciously. Don't be fooled by this simple combination.

The pleasant crunch of the raw wakame seaweed and the softness of the shirasu whitebait. The spiciness of the chili oil and the white sesame seeds popping in your mouth are so amazing that you'll finish it in no time. It's so delicious you won't be able to stop eating it.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Raw wakame (pre-boiled)・・・100g
Boiled whitebait・・・30g
Noodle soup (2x concentrated)...1 tablespoon
Chili oil... appropriate amount
Sesame oil...appropriate amount
White sesame seeds... appropriate amount

<How to make>

(1) Cut the raw wakame seaweed into bite-sized pieces and place in a bowl.

(2) Add all other ingredients to (1) and mix.

You can adjust the amount of chili oil and sesame oil to your liking. If you don't like spicy food, add more sesame oil.

2. Enjoy spring with seasonal ingredients: "Raw wakame seaweed and new eggs tossed in wasabi mayonnaise"

This mayonnaise dish will disappear in no time even if you make a lot. Mayonnaise and wakame also go well together. I recommend adding a little more wasabi for a stronger effect.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Raw wakame (pre-boiled)・・・100g
New onion...1 small
Canned tuna (boiled)・・・1/2 can
A. Mayonnaise...3 tablespoons
A Wasabi...appropriate amount
Soy sauce...appropriate amount

<How to make>

(1) Cut the wakame seaweed into bite-sized pieces. Thinly slice the spring onion and spread it on a tray and leave it for about 5 minutes (to remove the spiciness).

(2) Add A to a bowl and mix well.

(3) Add raw wakame seaweed (wipe off any remaining water with paper towel), spring onion, and drained canned tuna to (2) and mix. Add soy sauce and adjust the flavor.

By thoroughly wiping off the moisture from the wakame, the flavor will not be diluted.

Bonus: A combination recommended for intestinal health: "Wakame with natto"

We also recommend combining wakame seaweed, which is rich in soluble dietary fiber, with natto. (*1)

Finely chop the raw wakame seaweed so that it blends well with the natto. You can also add white onions, grated daikon radish, white sesame seeds, and pickled plums. It's also great for breakfast on days when you don't have much time.

Image: Ayumi Chuganji

It's so delicious, so if you come across some raw wakame seaweed, be sure to pick it up and give it a try! (Text by Ayumi Nakaganji)
*This article is based on information at the time of publication. (*1) Food Composition Database (Ministry of Education, Culture, Sports, Science and Technology)
* Any secondary use of the content of this site (images, text, etc.) such as duplication, reproduction, conversion, modification, etc. without permission is strictly prohibited. If found to be in violation, legal action may be taken.

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