Wakame Omelet Recipes

Steps:

• Reconstitute the wakame.
• Beat egg/egg yolks and add salt to taste and oil (or add it after heating pan. This way it avoids fire spitting).
• Heat pan.
• When pan is hot, pour in egg mixture.
• Put the wakame on top.
• Flip the egg over.
• Fold into omelet.

Steps:

• Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
• Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
• When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
• When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

Steps:

• Place wakame and 3 cups water in a large bowl; let soak 20 minutes. Heat remaining 3 cups water to simmering iun 2-qt, saucepan over medium-high heat. Add soaked wakame and simmer 30 seconds. Rinse under cold running water and drain well.
• Lay wakame out flat on work surface; cut away and discard any hard veins. Cut wakame strips into 1-inch lengths.
• Mix vinegar, soy sauce, sugar, and oil in a small bowl; stir to dissolve sugar, then reserve dressing.
• Place tuna in a medium-size bowl; break up with fork into bite-sized pieces. Sprinkle with lemon juice.
• Cut cucumber crosswise into 1/16-inch slices. Cut tomato into 3/4-inch cubes.
• Add prepared wakame, cucumber, and tomato to tuna; add dressing and toss lightly until thoroughly mixed. Transfer to a medium serving bowl or 4 individual bowls.