Ingredients for 2 Servings

Vinegar onions (酢玉ねぎ / Su tamanegi) 2 tbsp
Vinegar onion juice (酢玉ねぎの汁 / Su tamanegi no shiru) 1 tsp
Wakame* (わかめ / Wakame) 30 g (rehydrated)
Canned tuna (ツナ缶 / Tsuna kahn) 1 tbsp
Sesame oil (ごま油 / Goma-abura) 1/2 tsp

How to Make
1. Cut the wakame (type of seaweed) into easy-to-eat pieces.
2.Add the wakame and other ingredients to a salad bowl, mix and serve. This salad is also very good with a sprinkling of katsuobushi (smoked, dried bonito).

Wakame is a type of seaweed. It is available as a wet, salted product, called “enzō wakame” (塩蔵わかめ), and in a dried form, called “kansō wakame” (乾燥わかめ). If you use the salted wakame, first rinse it well to remove the excess salt. If you use the dried product, soak it in plenty of water for about five minutes. Be careful, though. When dried wakame is rehydrated, it expands to about 10 times its original volume.



Recipe Developed by Yukiko Yajima