Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, wakame seaweed and kimchi toast. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup. Wakame is very similar to another seaweed called Alaria, which makes a good substitute if wakame is unavailable where you live, though Alaria Ogo can be pickled or used in salads or kimchi. Wakame Seaweed & Cucumber Salad Recipe.

Wakame Seaweed and Kimchi Toast is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Wakame Seaweed and Kimchi Toast is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook wakame seaweed and kimchi toast using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Wakame Seaweed and Kimchi Toast:

1. Take 1 slice Rice bread
2. Get 1 Butter or margarine
3. Get 1 pinch Dried wakame seaweed preserved in salt
4. Get 2 heaping tablespoons (Soak in water, then cut when plumped
5. Get 2 heaping tablespoons Kimchi
6. Take 1 tablespoon, (to taste) Mayonnaise
7. Make ready 3 tbsp Spring onion (chopped)
8. Get 1 Pizza cheese (melting cheese)
9. Take 2 Walnuts

It has an unusual brown or deep green color because it contains. Wakame seaweed is one of the healthiest Japanese foods due to being rich in vitamins, minerals and even a compound called fucoxanthin which has shown to help burn fatty tissue. In Japan, eating wakame is often considered one of the best ways to get a smooth complexion and soft, luxurious. I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients.

Instructions to make Wakame Seaweed and Kimchi Toast:

1. Wipe the salt off of the wakame seaweed and soak in water to rehydrate. Cut into small pieces. Or you can take a bit from something else you're making.
2. In a bowl, combine the drained wakame seaweed, kimchi, and mayonnaise. The ratio of the wakame, kimchi, and mayonnaise should be 2 : 2 : 1~2.
3. Spread butter on the bread and top with the mixture from Step 2.
4. Top with the chopped onion, cheese, and crushed walnuts. Toast in an toaster oven until the top is toasted a light brown and enjoy.

To top it off, you can garnish with toasted sesame seeds to give the salad extra Squeeze water out from wakame seaweed and cucumber. Add them into the bowl with seasoning and coat well. Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads.

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