- Serves: 2
- Calories: 26 kcal
- Total Time: 10 m
- Prep: 5 m
- Cook: 5 m
- Japanese: Wakame no shabu-shabu
Wash the raw wakame. Cut it into bite-sized pieces.
To make the ponzu soy sauce, mix the soy sauce, rice vinegar (lemon or yuzu juice) and sugar. Pour into separate serving dishes.
To make the soup stock, place the dried sea tangle in a pan. Add the water and boil. Add the raw wakame.
After the wakame changes color, remove from the pot and dip into the ponzu soy sauce.
If you add your favorite ingredients, add them whenever you like. When done, also dipp them into the sauce.
The wakame has a delicious flavor. Because it is law in calories, it is good for you. It contains dietary fiber, alginic acid and can prevent arteriosclerosis and myocardial infarction.
Japanese foods recipes
Int'l. recipes with a Japanese twist