Goma Wakame Recipe
Alga Wakame, Zucchero, Fruttosio, Sesamo, Olio Di Sesamo, Salsa Di Soia, Aceto, Sale
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Ingredients
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Wakame marinated (base)
Sesame garnish & optional additions
Method
Wakame marinated (base)
- 1
Rehydrate wakame
Place 1 cup dried wakame in a large bowl. Pour 4 cups cool water over the wakame and let soak 5–10 minutes, until the pieces are fully rehydrated and plump. The wakame will expand several times. Drain in a colander and gently squeeze out excess water. If pieces are large, slice into 1–2 inch lengths.
- 2
Prepare dressing
In a small bowl or measuring cup combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon fructose (or substitute), 1 teaspoon toasted sesame oil and 1 teaspoon salt. Whisk until sugar and salt are mostly dissolved and the mixture is homogenous. Taste and adjust: add a little more vinegar for brightness or a pinch more sugar/fructose if you prefer sweeter.
- 3
Marinate
Place the drained wakame in a medium mixing bowl. Pour the dressing over the wakame and toss with tongs or chopsticks to coat evenly. Let sit at room temperature for 10–15 minutes to allow flavors to meld. If preparing ahead, cover and chill up to 4 hours; bring back to room temperature before serving or add a splash more vinegar/soy if flavors have dulled.
Sesame garnish & optional additions
- 4
Toast sesame seeds
Heat a small skillet over medium heat. Add 2 tablespoons white sesame seeds and 1 tablespoon black sesame seeds (or 1 tablespoon black if using both) and toast, stirring constantly, 1–2 minutes until fragrant and lightly golden. If desired, add 1 teaspoon neutral oil before seeds to increase fragrance. Remove from heat and cool slightly.
- 5
Finish and serve
Sprinkle the toasted sesame seeds over the marinated wakame and toss gently to combine. Add optional 1 tablespoon thinly sliced scallions for color and texture and 1 teaspoon fresh lemon juice if you want extra brightness. Taste and adjust seasoning (a pinch more salt or soy). Transfer to a serving dish and serve chilled or at room temperature as an antipasto or side salad.