Description
An ultimate seaweed cold dish melting in the mouth, tossing 'fresh seaweed (or rehydrated dried Zicai)'—abnormally rich in minerals/fiber—with massive ginger, black vinegar, and sesame oil.
Restaurants serving Cold Tossed Fresh Seaweed
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Zicai(Dried or fresh seaweed)
- Ginger
- Scallions
- Taiwan black vinegar
- Soy sauce
- Sesame oil
- White sesame
Instructions
- [Authentic Recipe]
- Rehydrate dried Zicai (Taiwanese round dried seaweed), drain and gently squeeze moisture (*If fresh seaweed, just wash briefly).
- Blanch for
- secs, immediately chill in cold water, squeeze.
- Put seaweed in a bowl, add massive shredded ginger and chopped scallions.
- [Special Sauce] Mix soy, Taiwan black vinegar (Wu Cu), a little sugar, sesame oil, white sesame.
- Let seaweed absorb sauce firmly, chill in fridge.
Learn more Spice, substitutes, tips
Key spices
Black vinegar acidity、ginger freshness、intense seaweed ocean aroma
Substitutes at Japanese supermarkets
Fresh wakame (texture gets firmer but sub)
Pairing
White Rice、Light egg soup
Trivia
[For Health Conscious] In Japan, seaweed (Zicai) is mostly a soup ingredient (Zicai Tang), but Taiwan eats it as a main 'cold dish (Liangban)'. Seaweed absorbs sauce umami like a sponge; one bite oozes black vinegar/sesame oil flavors, permeating the body with seaweed minerals in this detox menu.
Eating tips & etiquette
[Unique Eating] Dump this 'seaweed marinade' heavily over warm congee (Bai Zhou), eating it like Taiwanese-style Gohandesuyo (seaweed Tsukudani)!
Allergen
Soy, Wheat (from soy sauce), Sesame