One of the most popular recipes on my website is ‘Goma-ae’, the dishes of vegetables mixed with the ‘Goma-ae’ sauce. On the other day I tried to make ‘Goma-ae’ Cabbage, but it was not really good. I thought spiciness was needed for the cabbage, then I added Toban Djan (Chili Bean Sauce) and tasted it. The flavour of it instantly brought back a dish of crunchy sea vegetable I used to buy in Japan. So I added Wakame to the cabbage mixture. This way I made a new recipe of this dish.
Dried Cut Wakame is most commonly available from Asian Groceries, but you can use most of edible seaweeds for this dish. *Note: Some edible seaweeds should be cooked before being added to the salad.
Cabbage 1/4 to 1/3 *about 400g
Dried Cut Wakame 4 tablespoons *about 10g
Spicy Goma-ae Sauce
Toasted Sesame Seeds 2 tablespoons *ground
Sugar 1 tablespoon *add extra 1/2 tablespoon if required
Soy Sauce 2 tablespoons
Toban Djan (Chili Bean Sauce) 1 tablespoon
Grind Toasted Sesame Seeds, add Sugar, Soy Sauce and Toban Djan, mix well to make sauce. *Note: If you like Garlic, you can add some grated garlic to the sauce.
Cabbage leaves need to be cut or torn into small pieces.
Blanch in boiling water very quickly OR alternatively you place the leaves in a colander or a large strainer and pour the boiled hot water carefully over the leaves. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.
Soak Dry Wakame (or other sea vegetables of your choice if they are dry) in cold water until soft, drain well. Cut into small pieces if large. Squeeze to remove excess water.
Combine Cabbage, Wakame and the ‘Goma-ae’ Sauce by mixing well.