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Seaweed salad

This unusual salad is packed full of vitamins and minerals and makes a great accompaniment to Japanese fish dishes.

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For the salad

  • 10g/¼oz dried wakame
  • 10g/¼oz dried hijiki
  • 10g/¼oz dried dulse
  • 10g/¼oz dried arame
  • 175ml/6fl oz sake
  • 175ml/6fl oz water
  • sea salt
  • 380ml/13fl oz pale lager
  • rapeseed oil, for deep-frying
  • 140g/5oz plain flour
  • 1 free-range egg
  • 30g/1oz toasted white sesame seeds
  • 50g/1oz purple kale or red kale, stalk removed and leaves torn
  • 50g/1oz samphire
  • 90g/3¼oz daikon, sliced into juliennes
  • 2 spring onions, thinly sliced
  • 6 batavia lettuce leaves, torn
  • 6 red batavia lettuce leaves, torn
  • 5g/⅛oz green or purple shiso leaves

For the dressing


  1. Rehydrate the wakame, hijiki, dulse and arame in a bowl with the sake, water, salt and 150ml/5fl oz of the beer. Once tender, drain and pat dry on kitchen paper.

  2. Heat the oil for deep-frying to 180C/350F. The oil is hot enough when a cube of bread dropped into it turns golden-brown. Make a thin batter from the remaining beer, the flour, egg and sesame seeds in a bowl. Using a fork, carefully drip the batter into the hot oil so that it forms small, crunchy beads. Remove from the oil with a slotted spoon and drain on kitchen paper. (CAUTION: hot oil can be dangerous. Never leave the pan unattended)

  3. Steam the kale leaves and samphire for 2-3 minutes until tender. Refresh in iced water then pat dry on kitchen paper.

  4. Make the dressing by combining all the ingredients in a small bowl. Season to taste with salt and freshly ground black pepper.

  5. In a large mixing bowl, toss the daikon, spring onion, lettuces, kale, samphire and shiso together with the seaweeds, and tempura beads. Dress the salad and serve.

Recipe Tips

Look for the different varieties of seaweed in Japanese food stores. This salad was served with vanilla miso yellowtail with cavolo nero and parsnip dauphinoise by contestant Tim Anderson in MasterChef.