Cooking Instructions
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Step 1
In a bowl add
Wood Ear Mushrooms (1 Tbsp)
and pour in hot water and soak for 30 minutes.
Step 2
In another bowl, cut
Agar-Agar Strips (1 1/2 Tbsp)
into 2-inch pieces. Pour in warm water and soak for 30 minutes.
Step 3
To make the dressing, in a bowl, add
Granulated Sugar (1 1/2 Tbsp)
,
Distilled White Vinegar (1 Tbsp)
,
Sesame Oil (1 tsp)
,
Soy Sauce (1 1/2 Tbsp)
,
Sesame Seeds (1/2 Tbsp)
, and
Red Chili Powder (1/4 tsp)
. Stir until the sugar is dissolved, and set aside.
Step 4
In a bowl, pour cold water over the
Dried Seaweed (1 cup)
and soak for 5 to 6 minutes.
Step 5
After 5 minutes, drain and rinse the wakame in clean water and squeeze out the excess water.
Step 6
Drain the agar-agar strips and the wood ear mushrooms, rinse them in clean water, squeeze the excess water and set aside.
Step 7
Cut the wood ear mushrooms into very thin strips.
Step 8
Cut the
Carrot (1/4)
into very thin strips.
Step 9
Combine wakame, wood ear mushrooms, agar-agar strips, and carrots. Mix all ingredients together.
Step 10
Add in the dressing and mix well. Refrigerate for 30 minutes to 1 hour.
Step 11
Plate salad. Cut a
Cherry Tomato (1)
in half and place on top of the salad as garnish.
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