I’ve always wanted to experiment with seaweed so I went down to my local Asian Supermarket and finally located wakame seaweed; all other seaweeds I found were just labelled “seaweed” and to be honest I didn’t really trust them till I found the words wakame written on the package.
For those readers in Valencia (Spain) there are 3 main Asian Supermarkets I go to: Yuen Tong (Calle Pelayo, 30), Zhong Hua (Calle Convento de Jerusalén, 12) and Supermercado Diario (Calle Convento de Jerusalén, 37). I bought this particular wakame in Supermercado Diario; in all the others I couldn’t figure out what particular seaweed was in the package.
The way I normally cook rice is rather unconventional so feel free to use which ever method you prefer. I use a microwave as it keeps the washing-up to a minimum and is easy as pie.
Take into account that before embarking on this recipe you’ll need to rehydrate the dried shiitake mushroom. To do this wash the mushrooms and soak them in a jug of cold water, preferably overnight. Do not throw away the water they have been soaked in as this can be used as the liquid to cook the rice. This byproduct of soaking the shiitake is known in Japanese as dashi.
10 dried shiitake mushrooms, rehydrated and sliced
3 Tbsp dried wakame seaweed, rehydrated
2 cups rice
4 cups liquid (shiitake dashi + extra water if needed)
1 Wash and rehydrate the shiitake mushrooms in a jug of cold water overnight.
2 Pour rice and shiitake slices into a microwave resistant bowl and top up with the liquid (dashi) from soaking the mushrooms plus extra normal water if necessary. Make sure the rice is fully covered.
3 Microwave for 15 minutes or until rice is cooked through.
4 Meanwhile rehydrate the wakame seaweed in hot water for 5 minutes. Plunge into cold water immediately and drain excess liquid. Set aside.
5 When rice is ready add the wakame. Mix thoroughly. Season with light soy sauce if necessary. Take into account that the seaweed is already quite salty.