Earth and Sea Salad
A light, clean yet flavour-packed starter, in the Japanese tradition
prep time: 30 minutes
cook time: 1 hour
serves: 4
2 cups dried arame
1 cup dried hijiki
1/2 cup julienned red pepper
1/2 cup chopped scallions
1/2 cup organic carrots, cut into julienne
1/2 cup cucumber, peeled, seeded and sliced
1/2 pound medium firm organic tofu
1 tbsp. sesame seeds
Dressing
1/2 cup soy sauce
1/2 cup rice vinegar
1/2 cup mirin
1/2 cup sesame oil
2 tbsp. fresh grated ginger
Soak the arame and hijiki for 30 minutes. Squeeze out water and pick out any foreign matter. Simmer in boiling water for 30 minutes or until tender. Meanwhile, mix Japanese dressing and set aside. Thaw corn and chop vegetables. Cut tofu into strips. Cool seaweed and combine with vegetables, sesame seeds, tofu and dressing. Let rest 30 minutes and toss before serving.
