This calcium-rich seaweed has a deep-green hue, long and wide leaves, a salty–sweet flavor, and a soft texture. Complement this sea vegetable with green beans, and top with tamari and sesame seeds for a nutritious side dish.
Excerpted from The New Seaweed Cookbook, by Crystal June Maderia
Makes two to four servings
Prep time: 30 minutes, including soaking
- 4 cups dried wakame
- 1 lb. green beans
- 4 tbs. cooking oil or fat
- 1 tsp. wheat-free tamari
- 2 tbs. prepared sesame seeds
Soak wakame in enough water to cover. When the wakame is soft, remove the water and slice into long, thin strips, discarding the center rib. Trim the green beans and place in a large pot of boiling water for two minutes. Drain and run under cold water until cool to retain crispness and color.
Heat a large cast-iron skillet on medium-high heat. Sauté the green beans for three minutes. Add the cooking oil and wakame. Continue to sauté for three to four minutes. Remove from the heat and toss with the tamari and sesame seeds. Serve hot or cold.
The amount of wakame called for in recipe would yield about 8.5-9 cups of wakame. I guessed and used 1/3 c. dry wakame (approx. 1/5 a 1.76 pkg) and got 2 cups of rehydrated wakame. I think correct amount should be 1/4 c. Less if you want the wakame to not dominate the recipe.
Thanks for trying out this recipe, Jules! While the amount noted in the instructions above is what Chef Maderia recommends, it’s always worth experimenting with recipes to discover your preference.