Wakame Seaweed and Naga-negi Long Onion Stir-fry with Soy Sauce

In sushi restaurants, soy sauce is called "murasaki", purple in Japanese. Since its color is like a deep purple.

Wakame Seaweed and Naga-negi Long Onion Stir-fry with Soy Sauce
Photographed by Akio Takeuchi


Recipe by
Yoko Arimoto

Easy

Vegetables

Healthy

Quick

160kcal

10minutes

Ingredients (Serves 1)

  • 40 g wakame seaweed (rehydrated)
  • 1 naga-negi long onion
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce

Preparation

1

Place the dried wakame seaweed in plenty of water to rehydrate. If using salt-preserved wakame seaweed, rinse off the salt first.

2

Strain the wakame seaweed, then spread it out with the straight edge at the top, and carefully fold it inward from the side, as though rolling it into a flattened roll.

3

Cut off the irregular parts from the bottom, using the top part as a guide to cut it more or less cleanly into a rectangle. Cut off the tough part of the top straight edge.

4

Turn the bottom cut-off part (the irregular parts) so that the straight edge is on your left, then stack the top cut-off part and cut where their widths line up, removing the bulk of the irregular part like the first cut.

Directions

1

Strain the wakame seaweed and cut it into easy-to-eat lengths. Cut the naga-negi long onion diagonally into largish pieces.

2

Oil a frying pan with the sesame oil and heat over medium heat, then add the naga-negi long onion, making sure that it does not overlap. When both sides have started to brown, pour the soy sauce over top.

3

Raise the heat to high and add the wakame seaweed. Briefly stir-fry to integrate, then serve.