Seaweed salad with orange and macadamia nuts
4 servings
135 minutes
Seaweed salad with orange and macadamia nuts is a refined dish of Japanese cuisine that combines tender seaweed, the savory taste of miso, and the freshness of citrus. The origins of this salad lie in traditional Japanese cuisine where seaweeds have been used for their rich nutritional properties for ages. Sweet notes of palm sugar, umami from soy sauce, and roasted macadamia nuts give the dish a complex, layered flavor that beautifully complements the aromatic shiitake mushrooms. Juicy orange slices add brightness and freshness, creating a harmony of textures and tastes. This salad is perfect for a light dinner or as an elegant appetizer that brings not only gastronomic pleasure but also health benefits.
1
In a large bowl, combine wakame, agar-agar, hijiki, and 4 cups of cold water. Let it soak for 15 minutes, then drain the water. Spread the seaweed on paper towels and press with your hands to remove water, then transfer back to the bowl. Add 2 tsp rice vinegar, miso paste, palm sugar, soy sauce, ginger, and sesame oil; mix by shaking the bowl. Cover with plastic wrap and let marinate in the fridge for 1 hour.
- Wakame seaweed: 30 g
- Agar-agar: 15 g
- Hijiki seaweed: 15 g
- Rice vinegar: 0.3 glass
- Miso paste: 1 tablespoon
- Palm sugar: 2 teaspoons
- Soy sauce: 3 tablespoons
- Ground ginger: 1 teaspoon
- Roasted sesame: 1 teaspoon
2
Meanwhile, heat a large non-stick skillet over medium heat. Add macadamia nuts and sauté, stirring, until golden brown (about 2 minutes). Transfer the nuts to a bowl and place the skillet back on the heat. Alternately place sheets of nori in the skillet and toast for 10-15 seconds until a pleasant aroma arises. Transfer the nori to paper towels and set the skillet back on the heat.
- Crushed macadamia nuts: 2 tablespoons
- Dry seaweed nori: 8 pieces
3
Add the mushrooms and sauté, stirring occasionally, until the moisture evaporates and the mushrooms caramelize, about 8 minutes. Add soy sauce, remove from heat and let cool.
- Shiitake mushrooms: 360 g
- Soy sauce: 3 tablespoons
4
In a small pot, combine rice with 1 1⁄2 cups of water and bring to a boil.
- Round rice: 2 tablespoons
5
Reduce the heat to low and boil for 15 minutes without covering. Remove from heat and let it sit covered for 10 minutes. Transfer the rice to a medium-sized bowl. Add the remaining 1/4 cup of rice vinegar, salt, and sugar, and mix while shaking the bowl.
- Rice vinegar: 0.3 glass
- Salt: 0.5 teaspoon
- Sugar: 0.5 teaspoon
6
Divide the rice onto plates, place pickled seaweed and mushrooms next to the rice. Peel the oranges with a knife, make cuts between the membranes to extract the segments. Garnish the plates with orange slices and fried nori strips. Sprinkle with macadamia nuts and serve immediately.
- Oranges: 2 pieces
- Dry seaweed nori: 8 pieces
- Crushed macadamia nuts: 2 tablespoons