Back to Cooking

Tim Anderson Master Chef



Seaweed salad
Add “Seaweed salad” to FavouritesAdd to Favourites
This unusual salad is packed full of vitamins and minerals and makes a great accompaniment to Japanese fish dishes.
For the salad
10g/¼oz dried wakame
10g/¼oz dried sweet kelp
10g/¼oz dried dulse
10g/¼oz dried arame
175ml/6fl oz sake
175ml/6fl oz water
sea salt
380ml/13fl oz pale lager
rapeseed oil, for deep-frying
140g/5oz plain flour
1 free-range egg
30g/1oz toasted white sesame seeds
50g/1oz purple kale or red kale, stalk removed and leaves torn
50g/1oz samphire
90g/3¼oz daikon, sliced into juliennes
2 spring onions, thinly sliced
6 batavia lettuce leaves, torn
6 red batavia lettuce leaves, torn
5g/⅛oz green or purple shiso leaves
For the dressing
10g/¼oz white miso paste
5cm/2in piece fresh ginger, peeled and grated
1 tsp caster sugar
3 tbsp mirin
1 tbsp umezu
1 lemon, juice only
1 tbsp sesame oil
2 tbsp avocado oil
2 tbsp pale lager
salt and freshly ground black pepper
Preparation method
Rehydrate the wakame, hijiki, dulse and arame in a bowl with the sake, water, salt and 150ml/5fl oz of the beer. Once tender, drain and pat dry on kitchen paper.
Heat the oil for deep-frying to 180C/350F. The oil is hot enough when a cube of bread dropped into it turns golden-brown. Make a thin batter from the remaining beer, the flour, egg and sesame seeds in a bowl. Using a fork, carefully drip the batter into the hot oil so that it forms small, crunchy beads. Remove from the oil with a slotted spoon and drain on kitchen paper. (CAUTION: hot oil can be dangerous. Never leave the pan unattended)
Steam the kale leaves and samphire for 2-3 minutes until tender. Refresh in iced water then pat dry on kitchen paper.
Make the dressing by combining all the ingredients in a small bowl. Season to taste with salt and freshly ground black pepper.
In a large mixing bowl, toss the daikon, spring onion, lettuces, kale, samphire and shiso together with the seaweeds, and tempura beads. Dress the salad and serve.