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Ingredients
¾ ounce (20 grams) dried seaweed
(fureo wakame), soaked and finely shredded
½ cucumber, peeled
½ medium carrot, peeled
20 onion sprouts (may substitute alfalfa or
other fine sprouts)
one 5 inch daikon radish, peeled
½ cup hiashi fresh seaweed, optional
2 round or square wonton skins
1/4 cup slivered nori seaweed
2 tablespoons norigoma furikake flakes
2 blocks soft tofu, sliced about 1/4” thick
by 2” long
2 tablespoons salad dressing, ZIP ginger dressing
recommended
black sesame seeds, to taste
ZIP Ginger Dressing
2 cups Ponzu sauce
1 thumb-sized piece of ginger, peeled and grated
two 4 inch pieces orange pickled gobo, very
finely minced
¼ medium white onion, grated or very
finely minced
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Method
Stir the ingredients for the dressing together. Put
into a squeeze bottle or small pitcher. Use a Japanese
rotary slicer to make fine threads of the cucumber
and carrot in separate piles, or use a mandolin to
slice very thin and then cut into very fine shreds.
Slice daikon radish into thin strips by hand or with
a mandolin and cut into very fine shreds. Cut 2 wonton
skins into very thin strips. Deep fry in corn oil
until crispy but not very dark. Drain on paper towels.
Form the shredded vegetables, sprouts and seaweed
into individual balls about 2 inches in diameter by
pressing them in the palms of your hands. Arrange
the balls close together in the middle of a dinner
plate. In a layered ring around the vegetables, scatter
the wonton strips, slivered nori and norigoma furikake
flakes. Drizzle ZIP ginger dressing over the vegetable
arrangement to taste. Place the tofu slices along
the side of the plate in a domino fashion and drizzle
the dressing on top. Sprinkle with the black sesame
seeds. Present the dish with two forks or chopsticks
and gently toss all the ingredients together before
eating.
Serves 2
Chefs Quote
Although there are a number
of ingredients in each of these easy-to-make recipes,
the items are perfect Asian pantry builders because
they store well and are used often in Asian cooking.
All of the shredding, frying and dressing for the
ZIP ginger dressing can be done several hours ahead,
covered and refrigerated and assembled just before
serving.
We were taught from an early age in Korea that the
sea is nature’s storehouse of beauty products and
seaweed is one of the best. Our signature ZIP Seaweed
Salad feeds all of the senses and has a crunchy texture
added to it to make it really fun to eat. |
