Seaweed salad

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


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

Preparation method

  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.

30 mins to 1 hour preparation time

10 to 30 mins cooking time

Serves 6

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