Summary

Ingredients

• 1 handful seaweed (Hijiki-)
• 1 handful seaweed (sea lettuce - ulva lactuca)
• 1 large carrot (s), peeled, grated
• 1 spring onion (s), finely chopped
• 2 tablespoon oil (soybean oil)
• 2 tablespoon ginger syrup
• 2 tablespoon rice vinegar
• 2 tablespoon soy sauce
• 200 ml miso
• 1 tomato (s), dried
• Soup greens
• 2 cl sake
• 1 tablespoon sesame seeds, roasted, white and black
• 0.5 teaspoon ½ fennel seeds, ground in a mortar
• 1 teaspoon yeast flakes (molasses)
• 1 pinch chilli flakes
• Basil (Thai and lemon)
• Coriander green
• 1 small cucumber (s)

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Instructions

1. Wash the algae under running water, rinse and soak separately in water for about 1 hour,
2. Bring the miso broth with the finely chopped soup greens and the chopped tomato to the boil, when the soup vegetables are done, set aside.
3. Put the algae in a sieve and allow to drain. Cut into bite-sized pieces.
4. First sweat the hikiji algae in sesame oil, then the sea lettuce for a few minutes, then add the grated carrot and deglaze with sake, pour on the stock, steam for a few minutes, gradually add the ginger syrup, rice vinegar, soy sauce and then season with fennel seeds, yeast flakes, chilli flakes . Finally, mix in the spring onions and herbs and sprinkle with the sesame seeds. Let cool in the refrigerator for a good 1 hour.
5. To serve, arrange on very thinly sliced cucumber slices and sprinkle with sesame seeds and herbs again.
6. The salad can be kept in the refrigerator for a few days and is also very suitable as a picnic snack or office snack.