Recipe
Just Mix with Rice! Make-Ahead Wakame Rice Seasoning (Perfect for Bento)
Ingredients
- 10gdried wakame seaweed
- 50gtakuan (pickled daikon radish, sliced or whole)
- 1tbsp sesame oil
- 2.5tbsp shiro dashi (homemade low-sodium type, or 1.5 tbsp if using standard store-bought)
- Apinch of salt (for finishing)
- 2-3pinches toasted sesame seeds (for finishing)
About "Wakame Rice Seasoning (Wakame Gohan no Moto)"
This "Wakame Rice Seasoning" is made by sautéing dried wakame seaweed and takuan (pickled daikon radish) in sesame oil and shiro dashi (white dashi). Keep it stocked in your fridge, and you can easily enjoy delicious wakame rice anytime just by mixing it into warm rice. The crunchy texture and bright yellow color of the takuan add a lovely accent, making it perfect for bento boxes. It keeps in the refrigerator for 3 to 4 days, or up to about 1 week if you use a clean spoon each time.
Tips for Making "Wakame Rice Seasoning (Wakame Gohan no Moto)"
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Ingredients
- Choosing domestic (Japanese) wakame makes a huge difference in texture and ocean flavor, greatly elevating the final dish.
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Prep
- Dried wakame expands to about 17 times its size, so rehydrate it in a large bowl with plenty of water for about 5 minutes.
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Prep
- Firmly squeeze the rehydrated wakame with your hands to thoroughly remove excess water before cooking.
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Prep
- Wakame is slippery, so divide it in half and chop it safely by holding down the tip of the knife and rocking it.
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Prep
- Finely chop the takuan into a coarse mince so it blends seamlessly with the rice.
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Heat control
- Add the wakame while the oil is still cold. Adding wet wakame to hot oil causes dangerous splattering.
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Heat control
- Sauté over medium-low heat until it sizzles, then add shiro dashi and cook down to evaporate the moisture.
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Heat control
- To preserve the takuan's crunch, add it at the very end, toss quickly to combine, and immediately turn off the heat.
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Seasoning
- Use 2.5 tbsp of shiro dashi if using a homemade low-sodium type, or 1.5 tbsp if using standard store-bought.
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Finishing
- When mixing with warm rice, adjust with a pinch of salt and crush toasted sesame seeds between your fingers for extra aroma.
Ingredients for "Wakame Rice Seasoning (Wakame Gohan no Moto)"
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How to Make "Wakame Rice Seasoning (Wakame Gohan no Moto)"
- 1
Rehydrate 10g of dried wakame in a large bowl with plenty of water for about 5 minutes.
- 2
While the wakame is rehydrating, finely chop 50g of takuan into a coarse mince.
- 3
Drain the rehydrated wakame in a colander, then squeeze it firmly with your hands to remove as much excess water as possible.
- 4
Transfer the drained wakame to a cutting board, divide it in half, and finely chop it into a coarse mince by holding down the tip of the knife and rocking it back and forth.
- 5
Place a frying pan over low heat, add 1 tbsp of sesame oil while the pan is still cold, then add the chopped wakame and toss to coat it evenly with the oil.
- 6
Increase the heat to medium-low and sauté to evaporate the moisture. Once you hear a sizzling sound, add 2.5 tbsp of shiro dashi (or 1.5 tbsp of standard shiro dashi) and cook down until the wakame absorbs the liquid and the moisture evaporates.
- 7
When it starts crackling again, add the chopped takuan, toss quickly to combine while keeping its crunchy texture, and immediately turn off the heat.
- 8
Transfer to a storage container and store in the refrigerator (keeps for 3 to 4 days, or up to 1 week if using a clean spoon).
- 9
To serve, mix an appropriate amount of the seasoning into warm rice (serves 2), adjust the taste with a pinch of salt, and finish by crushing toasted sesame seeds between your fingers over the top.
Detailed Commentary on "Wakame Rice Seasoning (Wakame Gohan no Moto)"
* Content organized by topics from the video.
Perfect for Bento! Wakame Rice Seasoning
Good morning, everyone! I'm Sakura. Today, I'll show you how to make a quick, easy, and make-ahead 'Wakame Rice Seasoning' using dried wakame seaweed. This delicious recipe is perfect for adding color to bento boxes or as a quick rice topping when you need one more dish. Following the flow of the video, I'll share not only the cooking steps but also some casual chat, my ingredient preferences, and tips for a delicious finish. Once you master this recipe and keep it stocked, you can enjoy exquisite wakame rice anytime just by mixing it into warm rice. Let's get cooking!
Tips for Rehydrating Wakame & Sourcing
First, let's rehydrate our main ingredient, 10g of dried wakame, in a bowl with plenty of water. I'm using the classic 'Riken no Fueru Wakame-chan' today, which expands to about 17 times its dry size! If you don't use enough water, the wakame won't rehydrate fully and will end up clumped together. So, be sure to use a large bowl with plenty of water and let it sit for about 5 minutes. Here is a key tip from me: when choosing wakame, try to go for domestic (Japanese) wakame, even if it's slightly more expensive. Compared to cheaper imported options, domestic wakame has a vastly superior texture and a rich, ocean-fresh aroma. This small choice dramatically elevates the final flavor.
Prepping Takuan for a Crunchy Texture
While the wakame is rehydrating, let's prep our other star ingredient: 50g of takuan (pickled daikon). I'm using convenient pre-sliced takuan today, but a whole piece works just as well. We'll finely chop this into a coarse mince. It might seem like a bit of effort, but chopping it finely ensures it blends seamlessly with the rice, making it much easier and more pleasant to eat. If the pieces are too large, they'll stand out too much. The takuan adds a delightful crunch and a vibrant yellow color. It creates a slightly sweet, addictive flavor profile similar to Korean 'jumeokbap' (rice balls) that everyone from kids to adults will love. Plus, it adds volume to the dish—killing two birds with one stone!
Squeezing and Chopping the Wakame
After 5 minutes, drain the fully rehydrated wakame in a colander and squeeze it firmly with your hands to extract as much water as possible. Since we'll be sautéing it in a pan later, thoroughly draining the moisture here is crucial for smooth cooking. Once drained, transfer it to a cutting board and chop it to about the same size as the takuan. Wakame is naturally slippery, so trying to chop it all at once can be dangerous. I recommend dividing it in half first, then holding down the tip of your knife with one hand while rocking and chopping it safely. Aiming for a coarse mince ensures a pleasant mouthfeel when mixed with the rice.
Sautéing in the Pan to Lock in Umami
Once prepped, place a frying pan over low heat and add 1 tbsp of sesame oil. The key here is to add the wakame while the oil is still cold. Adding moisture-rich wakame to hot oil will cause dangerous splattering. After coating the wakame evenly with sesame oil, increase the heat to medium-low and sauté to evaporate the moisture. When you hear a sizzling sound, add 2.5 tbsp of low-sodium shiro dashi (or 1.5 tbsp of standard shiro dashi). The secret to deliciousness is letting the wakame absorb the rich umami of the shiro dashi as it cooks down. Once the moisture evaporates and you hear a crackling sound again, toss in the chopped takuan. We want to preserve the takuan's crunch, so just quickly stir-fry to combine and immediately turn off the heat. Your 'Wakame Rice Seasoning' is ready!
Just Mix and Serve! Ultimate Wakame Rice
Transfer the finished seasoning to a storage container. I'm using my favorite Marna container today, which is great because oil stains and color transfers wash off easily. It keeps in the fridge for 3 to 4 days, or up to a week if you use a clean spoon. Now, let's mix an appropriate amount of this seasoning into warm rice (serves 2). The sesame oil helps separate the rice grains beautifully, giving them a glossy finish. Taste it, and if it needs a bit more salt, add a pinch. Finish by crushing 2 to 3 pinches of toasted sesame seeds between your fingers as you sprinkle them over to release their nutty aroma. One bite of this, with the rich aroma of sesame oil, the ocean flavor of wakame, and the crunchy texture of takuan, and you won't be able to stop eating!
About 食事処さくらの料理教室
食事処さくらの料理教室
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