Homemade cheese with seaweed
1 serving
20 minutes
Homemade cheese with seaweed is a unique blend of soft, fresh cheese with vibrant sea notes of chuka. This dish is inspired by Japanese cuisine, where seaweed plays a key role in adding depth of flavor and health benefits. The lightness of the cheese harmonizes with a spicy marinade made from white wine and wine vinegar, giving the dish a subtle tanginess. Tomatoes add freshness, while sesame oil, seeds, and cilantro provide an Eastern sophistication. This dish is perfect as an appetizer for an exquisite dinner or as a light salad that enhances the main course's flavor. It not only delights with its bright appearance but also reveals new facets of Japanese gastronomic traditions.
1
Chop the onion into small cubes and fry in vegetable oil until golden.
- Onion: 30 g
- Vegetable oil: 0.5 tablespoon
2
Add wine and slightly evaporate it.
- Dry white wine: 20 ml
3
Prepare a salad from chuka seaweed (it is sold ready-made) and bring the liquid in it to a boil.
- Chuka wakame salad: 100 g
4
Add coarsely chopped tomato to the pan, hold for a bit to heat it, and remove from heat. Season with wine vinegar, salt, and sugar.
- Tomatoes: 1 piece
- White wine vinegar: to taste
- Sugar: to taste
- Salt: to taste
5
Place large slices of fresh unsalted cheese on a plate. Top with chuka and tomato. Drizzle with sesame oil, garnish with cilantro leaves and thin slices of chili. Sprinkle with sesame seeds.
- Cheese: 100 g
- Chuka wakame salad: 100 g
- Tomatoes: 1 piece
- Sesame oil: 10 ml
- Cilantro: 3 g
- Chili pepper: 2 g
- Black sesame seeds: 1 g
