A Korean grocery store nearby sells many ingredients very similar to Japanese ones and I can purchase dried Wakame. The dried Wakame are totally shrunk and look like thin twigs or something, but the volume increases a lot when rehydrated. You would better use small amount. My mother used to use Vegetable Oil for this salad, but I prefer Sesame Oil.
4 sticks Dried Wakame *if already chopped, use 2 to 3 tablespoons
1/2 Red Onion
1/2 to 1 Red Capsicum
2 to 3 tablespoons Ponzu
(* If you don’t have ready-to-use Ponzu, in the ratio of Rice Vinegar 1 & Soy Sauce 1)
Dried Chilli Flakes as required
1 tablespoon Sugar
1 tablespoon Sesame Oil
1 tablespoon Toasted Sesame Seeds
- Soak dried Wakame in cold water until soft, drain well and cut into small pieces. Slice all vegetables thinly.
- Mix other ingredients, add Wakame and vegetables and mix well.
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