Restaurants›Wolf in the Fog›Seaweed Salad Recipe

Seaweed Salad Recipe

Inspired by Wolf in the Fog
Time30m
Serves4

Mushroom, puffed rice, daikon, sesame mayo, miso chili oil

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Ingredients

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Salad Ingredients

Method

Preparation Directions

1

Prepare the Seaweed

Soak the dried seaweed in warm water for about 10 minutes until it becomes soft and expands. Drain and gently squeeze out excess water. Set aside.

2

Sauté the Mushrooms

In a skillet over medium heat, add a splash of oil. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Remove from heat and let cool.

3

Prepare the Daikon

Julienne the daikon radish using a mandoline or a sharp knife. Set aside.

4

Make the Dressing

In a small bowl, combine sesame mayo and miso chili oil. Adjust the seasoning as desired.

5

Combine the Ingredients

In a large mixing bowl, combine the soaked seaweed, sautéed mushrooms, puffed rice, and julienned daikon. Drizzle the dressing over the salad and toss gently to combine.

6

Serve

Top the salad with toasted sesame seeds and serve immediately.