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.
Photographed by Akio Takeuchi
Ingredients (Serves 1)
- 40 g wakame seaweed (rehydrated)
- 1 naga-negi long onion
- 1 tbsp sesame oil
- 1 tbsp soy sauce
Place the dried wakame seaweed in plenty of water to rehydrate. If using salt-preserved wakame seaweed, rinse off the salt first.
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.
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.
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.
Strain the wakame seaweed and cut it into easy-to-eat lengths. Cut the naga-negi long onion diagonally into largish pieces.
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.
Raise the heat to high and add the wakame seaweed. Briefly stir-fry to integrate, then serve.