Hot Wakame Tea Salad
Albuquerque Weekly Alibi
Cooking with tea goes better with loose-leaf teas rather than the ground-up and powdery tea-bagged versions. It only takes a little tea to brew up a great dish.
Makes about 2 cups of salad
Ingredients:
Wakame salad:
1 tablespoon dry Dragon Well tea leaves
1 teaspoon peeled, grated fresh ginger
1/4 cup mirin (cooking rice wine)
1 teaspoon soy sauce
1 cup loosely packed dry wakame seaweed, broken into 1-inch pieces
Salad dressing:
1 teaspoon mirin
1 teaspoon toasted sesame oil
1 teaspoon rice wine vinegar (or Chinese black vinegar, or balsamic for a more robust dressing)
2 tablespoons reserved seaweed broth
1 tablespoon reserved tea leaves
Instructions:
1) In a one-quart saucepan, bring 2 cups of water to a boil. Immediately take off of the heat and immerse the dry tea leaves to steep for 15 to 20 minutes.
2) Strain the leaves thoroughly, pressing them to extract as much liquid as possible, and pour the brewed tea back into the saucepan. Put the leaves between two sheets of paper towels, and set aside.
3) Reheat the liquid to simmer, add ginger, mirin and soy sauce. Take off heat, add the dry seaweed and cover. Let stand until the seaweed is fully reconstituted: It should be tender but not mushy.
4) Strain, reserving the seaweed broth and solids separately. Remove seaweed leaves from tough stems, and discard stems. Julienne seaweed leaves into 1/4-inch wide strips and put in a medium-sized salad bowl.
Albuquerque Weekly Alibi
Cooking with tea goes better with loose-leaf teas rather than the ground-up and powdery tea-bagged versions. It only takes a little tea to brew up a great dish.
Makes about 2 cups of salad
Ingredients:
Wakame salad:
1 tablespoon dry Dragon Well tea leaves
1 teaspoon peeled, grated fresh ginger
1/4 cup mirin (cooking rice wine)
1 teaspoon soy sauce
1 cup loosely packed dry wakame seaweed, broken into 1-inch pieces
Salad dressing:
1 teaspoon mirin
1 teaspoon toasted sesame oil
1 teaspoon rice wine vinegar (or Chinese black vinegar, or balsamic for a more robust dressing)
2 tablespoons reserved seaweed broth
1 tablespoon reserved tea leaves
Instructions:
1) In a one-quart saucepan, bring 2 cups of water to a boil. Immediately take off of the heat and immerse the dry tea leaves to steep for 15 to 20 minutes.
2) Strain the leaves thoroughly, pressing them to extract as much liquid as possible, and pour the brewed tea back into the saucepan. Put the leaves between two sheets of paper towels, and set aside.
3) Reheat the liquid to simmer, add ginger, mirin and soy sauce. Take off heat, add the dry seaweed and cover. Let stand until the seaweed is fully reconstituted: It should be tender but not mushy.
4) Strain, reserving the seaweed broth and solids separately. Remove seaweed leaves from tough stems, and discard stems. Julienne seaweed leaves into 1/4-inch wide strips and put in a medium-sized salad bowl.
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