Wafu dressing is a traditional Japanese vinaigrette of soy sauce, rice vinegar, mirin and oil, often sesame oil or sesame seeds are added. In this noodle salad it goes really well with the tuna and wakame sea weed.
Put the wakame in a bowl with ½ liter of hot water and let it soak for 10 minutes. Let the sea weed drain in a colander for 5 minutes, cut the wakame into 2 cm pieces and allow it to cool down.
Cook the noodles al dente according to the instructions on the package.
Beat the sesame oil, rapeseed oil, rice vinegar, mirin and soy sauce in a bowl for the dressing. Set aside.
Roast the sesame seeds briefly in a dry pan until the color changes slightly into golden brown. Set aside.
Drain the noodles in a colander, put them in a bowl and mix them with the wakame and three quarters of the dressing. Divide the noodles over two bowls. Cover each portion with tuna, put the spring onions and the sesame seeds on top, and sprinkle over the rest of the dressing. Serve immediately.
- 6 g wakame
- 200 g udon noodles
- 4 tbsp sesame seeds
- 2 cans of tuna in sunflower oil (160 g), drained
- 1 spring onion, diagonally in rings
- WAFU DRESSING
- 2 tbsp sesame oil
- 2 tbsp rapeseed oil
- 2 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp soy sauce