| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 89 | 3g | 0.5g | 16g |
| sugars | fibre | protein | salt |
| 10g | 2g | 1g | 1.5g |
One of my absolute favorite recipes, and one that I frequently return to, is the delightfully refreshing Mozuku with Vinegar Dressing. Inspired by traditional Japanese cuisine, this dish is a radiant blend of ingredients that combine to form a truly wonderful eating experience. Now, you may be wondering: how does a recipe like this fit in with my usual repertoire of game meats and hearty mountain fare?
The Mountain Meets the Sea
Well, firstly, let’s not forget that Colorado’s rivers are teeming with fish – trout, in particular. As a chef, matching flavors from distinct environments is part of the challenge, and part of the wonder of cooking. This recipe reminds me of that balance. Mozuku is a type of seaweed, and like trout, it has a subtle yet rich flavor that’s intimately associated with its natural habitat. In combination with the cucumber, carrots, and apple – and brought together with warming sesame and soy – it’s a dish that feels like a perfect marriage of mountain freshness and ocean depth.
A Nutritious Choice
But it’s not just about the flavors, as good as they are. Mozuku with Vinegar Dressing is also an incredibly healthy choice. The seaweed is a powerful source of fucoidan, a polysaccharide that has been found to have various health benefits, including anti-inflammatory and antioxidant effects. It’s also packed with essential minerals like iodine, and vitamins like B12. This, in combination with the fiber from the vegetables and the beneficial fats from the sesame, means this dish is as good for the gut as it is for the taste buds.
Perfect Pairings
This dish can be enjoyed alone or as a refreshing side dish to various meat and fish dishes. Pairing it with a hearty meal, like a grilled steak or my much-loved roasted game, brings diversity and freshness to your table. But it’s not just restricted to meat. You can also enjoy it alongside a bowl of miso soup or a plate of sushi, where the clean, crisp flavors act as the perfect palate cleanser.
Gordon, my partner, particularly loves this recipe alongside a chilled glass of Riesling. Its crisp and fruity flavors complement the salad exceptionally well.
So there you have it – my love for Mozuku with Vinegar Dressing, a recipe that captures the essence of freshness and health, leaving you with a satisfied palate and a nourished body. Give it a try!
What You’ll Need
- 1/2 pound of mozuku seaweed
- 1 cucumber
- 1 carrot
- 1 apple
- 1 tablespoon of salt
- 4 tablespoons of rice vinegar
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar
- 1 tablespoon of sesame seeds
- 1 tablespoon of sesame oil
Method
Step One
Start by soaking the mozuku seaweed in cold water for about 5 minutes. Once it expands, thoroughly rinse it under running water and then drain the water. Set the mozuku aside for later.
Step Two
Next, prepare the vegetables and fruit. Thinly slice the cucumber and carrot. Cut the apple into thin strips after removing the core. Sprinkle the sliced cucumber, carrot and apple with a tablespoon of salt, and let them rest for approximately 10 minutes.
Step Three
While the vegetables and fruit are resting, prepare the dressing. In a small bowl, combine the rice vinegar, soy sauce, sugar, sesame seeds, and sesame oil. Stir until the sugar dissolves.
Step Four
Go back to the sliced vegetables and fruit. Now that they’ve rested, squeeze out any excess water they’ve been sitting in. Then, add the drained mozuku seaweed to these, mixing it evenly.
Step Five
Finally, pour the dressing over the mozuku and vegetable mixture. Toss everything together until it’s well-coated with the dressing.
Step Six
Let the dish chill in the fridge for at least an hour before serving. This will allow the flavors to meld together. Enjoy your Mozuku with Vinegar Dressing as a refreshing side dish or a light meal on a hot day!
