One more time, Mercadona stands out among its lines, a product with incredible health benefits. Let’s talk about the salad wakame seaweedone of the star dishes of the Japanese cuisine. Of the Brand Squireis manufactured by Time Seafood (Dalian) Co., Ltd with address in the Asian country, it is a supplier of seaweed salad and sushi snacks since 1991. Vacuum packed, contains 125g and its price does not exceed two euros.
Although it is frozen, it is only necessary to leave it at room temperature so that it thaws and it will be ready to consume. In detail, among its ingredients we find: seaweed, agar strips, black fungus and a condiment based on fruit-flavored syrup and rice vinegar with sesame and soybean oil, salt, sesame with flavor enhancers. For this reason, they can be eaten alone or accompanied, and are a solution to an impromptu lunch or dinner. Every portion of 100g contributes 1.8g protein, 5g fat and 4 g of dietary fiber.
Known the great contributions of seaweed in our body. The wakame variety, also known as undaria, by its scientific name Undaria Pinnatifida, is an algae native to the Sea of Japan. And its benefits are numerous: it is purifying and rich in calcium and potassium. They also have a large number of minerals and vitaminsWhat C, A, B1, B2, B3are highly recommended to prevent and combat anemia by providing high doses of iron and folic acid.
For all this and more, it is an ideal product to complement poke bowls or accompany a bowl of brown rice and poached egg. The iodine flavor and his meaty texturemakes it a unique ingredient for Asian-style recipes, like these that we propose below:
1. Prawn sandwich with wakame and sriracha
We clean the prawns, removing their heads and shells that we keep to make a good fumet or seafood broth. Remove the intestine or black string that the prawns have on one side and cook them in the pan with a tablespoon of extra virgin olive oil and a few drops of sesame oil.
We add a tablespoon of sriracha sauce and mix well, sautéing all the ingredients. When we see that the prawns take on an intense red color, we add a dash of lemon juice, sauté another minute, and turn off the heat.
Meanwhile, we will prepare the base of the sandwiches for which we place a little wakame salad on the bottom of each bread. After, We distribute the prawns in the two sandwiches, placing them on the seaweed salad.
Full recipe | Shrimp sandwich with wakame and sriracha for the weekend snack
2. Rice with octopus and wakame seaweed
- Ingredients for 4 people. 1 tomato, 1 clove of garlic, 2 tablespoons of dried wakame seaweed, 400 g of bomba rice, 3 or 4 cooked octopus tentacles, 1.5 l of fish broth or fumet, sweet paprika to taste.
- Elaboration. When I prepared the octopus a feira pizza recipe, I only used 3 tentacles and I had another 5 left over and the head area. With a good part of those leftovers, we are going to prepare this rice. If you want, you can also add other ingredients that you have in the fridge, such as some squid or clams. We begin by preparing a sauce directly in the paella, for which we chop the garlic, the pepper and the tomato into very small pieces and sauté them for a few minutes. Add the pieces of octopus that we have already cooked and mix them with the rest of the ingredients. Next, we incorporate the rice that we stir until translucent and we add the fish broth and the wakame seaweed. Normally we would add about three parts of broth for each measure of rice. In this case we do it with three and a half to help the rehydration of the algae. If you have cooked the octopus yourselves, part of the broth you use may be the broth from cooking this ingredient. The flavor of the fish stock, with the juices of the octopus and the wakame seaweed so used for salads, create a broth with a spectacular flavor, which is then absorbed by the rice for our enjoyment. As in all rice, we start 5 minutes over high heat, then lower the heat, sprinkle with plenty of paprika and let cook another 10-12 minutes. After that time, cover and let stand for 15 minutes. The proportion of broth you use will leave the rice dry, creamy or soupy, depending on what you like best. When serving it, if you want it to be more “a feira”, you can sprinkle a little more paprika on top.
Full recipe | Rice with octopus and wakame seaweed, the recipe to surprise everyone
3. Wakame seaweed salad with sesame
- Ingredients for 2 people. 15 g dried wakame seaweed, 1 small cucumber, 15 ml rice vinegar, 15 ml soy sauce, lemon juice, 1 chilli pepper, sesame seeds, a pinch of sugar (optional) or honey
- Elaboration. Cover the dried wakame seaweed with warm water. Allow to soak between 10 and 20 minutes, until they have been reconstituted. Drain and rinse. Peel the cucumber and cut it into thin sticks. Lightly toast the sesame seeds. Chop the chilli or cut into thin slices, discarding the seeds. Beat the rice vinegar, soy sauce, sugar and lemon juice in a bowl. Add sesame and chilli. Mix the seaweed with the cucumber and dress to taste.
Full recipe | Wakame seaweed salad recipe with sesame, light and very easy
4. Japanese-style cucumber salad
- Ingredients for 4 people. 450 g baby cucumber, 5 g dried wakame seaweed, fresh mint or spearmint (or other aromatic variety), fresh coriander or parsley, 2 green onions (stems), 30 ml rice vinegar, katsuobushi (dehydrated tuna flakes) 1/2 teaspoon (optional), 5 ml fish or soy sauce, 15 ml mirin or white wine or sweet vermouth, 15 ml sesame oil, chili flakes 1/4 teaspoon, toasted sesame seeds, lemon zest, sugar a pinch, optional, salt
- Elaboration. Wash and dry the cucumbers well, trim if desired, and cut in half lengthwise. Cut each half into about four pieces, about 2.5 or 3 cm, and these in turn into two diagonal halves. Arrange in a strainer, add a teaspoon of salt and mix well. Leave draining 30-60 minutes, so that they release water. Take the opportunity to soak the algae as well. The amount is approximate, one tablespoon dry; we can soak more and use what is left over for other dishes. Wash and gently dry the fresh herbs, and chop them lightly. Wash and chop the green onion. For the dressing, emulsify the vinegar with the mirin -when we don’t have it at home, we use white vermouth-, the chili, the sugar (optional), a pinch of salt, the oil and the katsuobushi flakes -dry bonito-. The original recipe uses hondashi, but dried fish flakes work great too. Failing that, we can use Asian fish sauce or soy sauce, 3/4 tsp. Drain the cucumber well and pat dry with kitchen paper. Do the same with the algae, chopping them a little with a knife. Mix both ingredients and combine with the spring onion, the dressing and a tablespoon of each chopped herb, or to taste. Add a few sesame seeds and stir. Let marinate for a few minutes, taste and adjust the dressings to taste. Serve with lemon zest and more sesame.
Full recipe | Japanese-style cucumber salad: light, crispy and very refreshing recipe
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5. Wakame seaweed bread
- Ingredients for 6 people. 10 g dry wakame seaweed, 1 teaspoon coarse salt, 500 g flour, 1 sachet of dry baker’s yeast, 300 ml warm water
- Elaboration. Submerge the algae in a bowl with water and coarse salt for thirty minutes to hydrate. Place flour, yeast and salt in mixing bowl and sift 10 sec/speed 6. Add lukewarm water and drained seaweed and knead 2 min/speed spike. Let rest in the glass for an hour or until the dough doubles its volume. Turn the dough out onto a floured work surface. Knead a little, shape it into a bar and then shape it into a loaf, put it on the oven tray lined with baking paper. Put a damp cloth on the base of the oven, insert the tray with the dough and let it rest for an hour with the oven door closed. With the tip of a finger, lightly press the surface of the bread to form a hole, and when the hole created is filled again when you remove your finger, the bread is ready to bake. Take the tray out of the oven and preheat the oven to 250º. Meanwhile, dust the bread with flour and make some cuts on the surface with a blade inclined at 45º. Bake for 20 minutes or until golden brown and the base sounds hollow when tapped. Let cool before serving.
Full recipe | Wakame seaweed bread: recipe with Thermomix
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