Wakame salad with Mu Err and sesame

Ingredients for 1 servings:

• 5 g Wakame, dried
• 2 g dried mu-err mushrooms
• Boiling water for soaking
• 15 g sesame seeds
• 2 tbsp Balsamic vinegar bianco or sushi vinegar
• 2 tbsp honey
• 1 medium-sized chili pepper(s), medium hot
• 1 piece(s) ginger (approx. 5 g)
• 1 garlic clove(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 37 minutes

Addictive Japanese seaweed salad

Place the dried wakame and the mu-err mushrooms in a bowl and pour boiling water over them. After 10 minutes, drain the wakame in a sieve and rinse with water. Then cut into fine strips. Let the mu-err mushrooms soak for a total of 20 minutes, then proceed as with the wakame. Reserve the mushroom soaking water. In the meantime, cut the chili into very fine strips and finely chop the garlic and ginger. Place the sesame seeds in a pan and toast briefly. Add 1 tablespoon of the mushroom water, then the balsamic vinegar (if you have it, use sweet sushi vinegar), the chili strips, ginger, garlic, and honey. Add the seaweed and bring to a boil briefly. Transfer to a bowl and toss with the finely chopped mushrooms. Season again with balsamic vinegar and pepper, if desired. Let cool and infuse for 20 minutes, if desired, but the salad is also delicious warm.