Seaweed Salad with Sesame Dressing (Goma Wakame)
ごまわかめ Goma wakameSay it: GOH-mah wah-KAH-meh
Goma wakame is a classic Japanese seaweed salad of rehydrated wakame and crisp cucumber folded with a fragrant sesame dressing. It appears on izakaya menus and home tables as a small side, often alongside rice, grilled fish, or a cold beer. The dressing is nutty and lightly sweet, with soy and rice vinegar giving a savory edge. The contrast of slippery seaweed, crunchy cucumber, and toasted sesame makes it refreshing and deeply savory at once.
Seaweed Salad with Sesame Dressing (Goma Wakame)
ごまわかめ, Goma wakame
Pronounced GOH-mah wah-KAH-meh
- Serves
- 4
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Salad
Sesame dressing
Method
Put the dried wakame in a large bowl, cover with cold water, and soak for 5 to 10 minutes, until fully expanded and tender. Drain in a colander, rinse briefly, squeeze gently to remove excess water, and cut any long pieces into bite-size lengths.
Thinly slice the cucumber. In a bowl, toss the cucumber with the salt and let stand for 5 minutes, then squeeze gently and discard the released liquid.
Toast the sesame seeds in a dry skillet over medium heat, stirring often, until fragrant and a few seeds begin to pop, 2 to 3 minutes. Transfer to a plate and reserve 1 tbsp for garnish.
Grind the remaining 2 tbsp sesame seeds in a mortar or small food processor to a coarse paste, leaving some whole seeds for texture.
Whisk the ground sesame, rice vinegar, soy sauce, sugar, sesame oil, and cold water in a bowl until the sugar dissolves and the dressing is creamy.
Add the wakame and cucumber to the dressing and toss well. Refrigerate for 10 minutes to let the flavors meld.
Serve chilled or cool, sprinkled with the reserved toasted sesame seeds.
Regional variants
Some cooks add shredded carrot for extra crunch, or a spoonful of mayonnaise for a creamier dressing; izakaya-style versions may include canned tuna.
Cook's notes
- Squeeze the wakame and salted cucumber firmly so the salad does not turn watery.
- Toast and grind the sesame seeds just before making the dressing for the brightest aroma.
- If the dressing seems too thick after resting, stir in a teaspoon of cold water.
Serve with
Serve as a side with steamed rice, grilled fish, or sashimi; pair with cold beer or green tea.
Make ahead and storage
The dressing and soaked, squeezed wakame can be refrigerated separately for up to 2 days; toss with the cucumber just before serving.
