Gastronomixs

Chuka red hornweed (wakame)

A variation on the famous wakame salad that is easy to make and in which you can use other types of seaweeds that can be eaten raw.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Chuka red hornweed (wakame)

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Ingredients

250

g

fresh or salted red hornweed

5

g

toasted sesame seeds

3.5

g

chilli pepper, finely chopped

15

g

sesame oil

35

g

soya sauce

5

g

rice vinegar

Preparation method

  • Toast the sesame seeds until golden brown in a hot, dry pan.
  • Remove the pan from the heat and add all the other ingredients, except for the seaweed.
  • Allow the mixture to cool and blend with the red hornweed.
  • Marinate in the refrigerator for an hour before serving. 

Serving suggestions

  • As part of a cold dish or amuse-bouche, such as algae crackers and fresh oysters.

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