Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, spicy ‘goma-ae’ wakame & cabbage. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Spicy ‘Goma-ae’ Wakame & Cabbage is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Spicy ‘Goma-ae’ Wakame & Cabbage is something that I’ve loved my entire life. They are fine and they look wonderful.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! This way I made a new recipe of this 'Spicy 'Goma-ae' Wakame & Cabbage'. Dried Cut Wakame is commonly available from Asian Groceries, but you can use most edible seaweeds for this salad. *Note: Some edible seaweeds should be cooked before being added to the salad.

To begin with this recipe, we have to prepare a few ingredients. You can have spicy ‘goma-ae’ wakame & cabbage using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spicy ‘Goma-ae’ Wakame & Cabbage:

1. Take 1/4-1/3 Cabbage *about 400g
2. Make ready 4 tablespoons Dried Cut Wakame *about 10g
3. Take <Spicy Goma-ae Sauce>
4. Make ready 2 tablespoons Toasted Sesame Seeds *ground
5. Get 1 tablespoon Sugar *add extra 1/2 tablespoon if required
6. Make ready 2 tablespoons Soy Sauce
7. Get 1 tablespoon Toban Djan (Chili Bean Sauce)

One of the most popular recipes on my website is 'Goma-ae', the dishes of vegetables mixed with the 'Goma-ae' sauce. On the other day I tried to make 'Goma-ae' Cabbage, but it was not really good. I thought spiciness was needed for the cabbage, then I added Toban Djan (Chili. Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean.

Instructions to make Spicy ‘Goma-ae’ Wakame & Cabbage:

1. Grind Toasted Sesame Seeds, add Sugar, Soy Sauce and Toban Djan, mix well to make sauce. - *Note: If you like Garlic, you can add some grated garlic to the sauce.
2. Cabbage leaves need to be cut or torn into small pieces.
3. Blanch in boiling water very quickly OR alternatively place them in a colander or a large strainer and carefully pour the boiled hot water over. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.
4. Soak Dry Wakame (or other sea vegetables of your choice if they are dry) in cold water until soft, drain well. Cut into small pieces if large. Squeeze to remove excess water.
5. Combine Cabbage, Wakame and the Spicy ‘Goma-ae’ Sauce.

I thought spiciness was needed for the cabbage, then I added Toban Djan (Chili. Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet. Hourensou no goma-ae (菠薐草の胡麻和え) literally translates to "spinach dressed with sesame seeds". We supply different kinds of seaweed products: Wakame, Dried wakame, Algue … Spicy Goma-ae Wakame & Cabbage.

So that is going to wrap it up for this special food spicy ‘goma-ae’ wakame & cabbage recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!