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Dried cut seaweed is often kept at home. It is a versatile ingredient that can be used in any type of dish, including main dishes, side dishes, and side dishes. Actually, there is a way to get rid of the frustration that comes with cooking. Here are some life hacks related to “dried cut wakame” that we asked Kanako Oba of Riken Vitamin, which manufactures and sells products such as “Feru Wakame-chan.”
Have you ever made stir-fried vegetables and the vegetables turned soggy due to the water released from them? Mr. Oba says that this problem can be solved by using “dried cut wakame”.
“Dried cut seaweed returns to its original state while absorbing moisture, so if you take advantage of this mechanism and use it with ingredients that have a high moisture content, such as vegetables or tofu, you can prevent dishes from becoming soggy or watery. I’ll give it to you.”
It’s easy to make. Heat salad oil in a frying pan. Add the bean sprouts, cabbage, carrots, and dried cut seaweed and fry for 2 minutes over high heat. Leave for 3 minutes and it’s done.
“Sprinkle dried cut wakame on stir-fried foods, which tend to get soggy due to the water released from stir-fried vegetables.If you stir-fry them together, the wakame will absorb the water and won’t become soggy.”
By adding dried cut seaweed, you get the added nutrients of vegetables, minerals, and dietary fiber, making it completely nutritious.
Shiraae is a seasoned dish made with white ingredients such as tofu, white sesame, and white miso. It is made by mixing ingredients such as spinach, carrots, and konnyaku, but do you have the impression that draining the water is a hassle? According to Mr. Oba, the troublesome Shiraae can be made with just a quick hit.
“Shiraae requires draining the tofu many times, so it takes time and effort to make.However, if you use dried cut wakame, it absorbs the moisture from the tofu, so it’s easy and doesn’t require draining. can be made into
The ingredients and how to make “Hottarakashi Shiaraae” are as follows.
【material】
・Spinach 50g
・20g carrots
・300g of firm tofu
・2 tablespoons dried cut seaweed
・1 tablespoon mentsuyu
[How to make]
(1)Boil the spinach for about 1 minute, soak in cold water, squeeze out the water, and cut into 4-inch pieces. Slice the carrots and boil them for about 2 minutes, then drain them in a colander.
(2)Put tofu and dried cut wakame in a storage bag and crush the firm tofu. If you leave it for about 3 minutes, the wakame will absorb the moisture from the tofu.
(3)Add (1) to (2), add the mentsuyu, and mix.
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