SUPER CRUNCHY JAPANESE STYLE SEAWEED SALAD RECIPE!

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LEARN HOW TO MAKE A REFRESHING CRUNCHY KOMBU SEAWEED SALAD RECIPE AT HOME!

LAY HO MA! This salad is one of my all time favourites – it’s sweet, salty, tangy, has that incredible umami, and it’s addictively crunchy! Join me in this episode and learn how to make this delicious kombu seaweed salad just like the one at the sushi restaurants – wait no, better 😉

Ingredients:
1 large daikon radish
2 carrots
4 dried shiitakes
40g kombu
1.5L water
1/2 tbsp black peppercorns
4 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp cane sugar
1 tsp toasted sesame oil
3 tbsp toasted white sesame seeds

Directions:
1. Peel the daikon radish and roughly chop half of the radish. Roughly chop one of the carrots
2. Place the chopped radish and carrot into a medium sized stock pot. Add the dried shiitakes, kombu, water, and black peppercorns
3. Cover and bring to a boil. In the meantime, chop the remaining daikon radish and carrot into thin matchsticks. Place them into a large mixing bowl
4. When the water comes to a boil, remove the kombu. Continue simmering the veggies for another 20min or 1 hour
5. Rinse the kombu in cold water. Then, stack a few sheets of kombu together and roll them up
6. Thinly slice the kombu and repeat with the remaining kombu. Then, place the sliced kombu into a colander. Rinse well with cold water and drain. Add the kombu to the mixing bowl
7. Make the dressing by combining the soy sauce, rice vinegar, cane sugar, and toasted sesame oil. Pour half of the dressing onto the salad and taste. Add more dressing if desired
8. Add the toasted white sesame seeds to the salad. Then, mix and serve

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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