Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, wakame seaweed and kimchi toast. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup. Wakame is very similar to another seaweed called Alaria, which makes a good substitute if wakame is unavailable where you live, though Alaria Ogo can be pickled or used in salads or kimchi. Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes.
Wakame Seaweed and Kimchi Toast is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Wakame Seaweed and Kimchi Toast is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook wakame seaweed and kimchi toast using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Wakame Seaweed and Kimchi Toast:
- Get 1 slice Rice bread
- Make ready 1 Butter or margarine
- Prepare 1 pinch Dried wakame seaweed preserved in salt
- Get 2 heaping tablespoons (Soak in water, then cut when plumped
- Make ready 2 heaping tablespoons Kimchi
- Make ready 1 tablespoon, (to taste) Mayonnaise
- Get 3 tbsp Spring onion (chopped)
- Prepare 1 Pizza cheese (melting cheese)
- Make ready 2 Walnuts
Sea farmers in Japan have grown wakame since the Nara period. Wakame aids in weight loss, maintains hormonal balance, improves skin health, and helps build strong bones. Wakame also lowers cholesterol, and boosts heart Wakame is an edible seaweed that is commonly used in Japanese cuisine. It has an unusual brown or deep green color because it contains.
Steps to make Wakame Seaweed and Kimchi Toast:
- Wipe the salt off of the wakame seaweed and soak in water to rehydrate. Cut into small pieces. Or you can take a bit from something else you're making.
- In a bowl, combine the drained wakame seaweed, kimchi, and mayonnaise. The ratio of the wakame, kimchi, and mayonnaise should be 2 : 2 : 1~2.
- Spread butter on the bread and top with the mixture from Step 2.
- Top with the chopped onion, cheese, and crushed walnuts. Toast in an toaster oven until the top is toasted a light brown and enjoy.
Korean seaweed stem side dish that's made from Miyeok Julgi (stem). Easy savory and garlicky banchan Miyeok (Undaria pinnatifida), also called the Sea Mustard, Brown Seaweed or Wakame (in Health Benefits of Miyeok or Wakame Seaweed. As I have mentioned in my Miyeok Guk post. Wakame seaweed is a traditional accompaniment, prominently featuring in the Japanese and Korean cuisine, particularly in miso soup. Wakame seaweed, a marine treasure is of great importance for human health.
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