I have long loved the wakame salad that is sold alongside takeaway sushi--great texture, sweet-sour dressing. Obscenely expensive. So when I went to Uwajamiya, I picked up a 2 oz. package of dried wakame. Decided a wakame salad would go nicely with Mark Bittman's recipe for a hamburger styled after shu mai filling (more on these in a moment). Wow, does that lil' sea vegetable expand in cold water! I weighed out roughly 1/2 oz (1/4 of the package), and covered it in cold water and it must have grown to close to 1-1/2 cups (by volume) after 5 minutes! Liked the look of this recipe incorporating cucumbers for a contrasting texture, and supplemented with a few red pepper flakes and toasted sesame seeds. I will be making wakame salad a lot.
The burgers were absolutely delish. The combination of shrimp and pork had a gorgeous texture and the garlic, ginger and cilantro were perfect. The recipe suggested grinding your own from pork shoulder (since most pre-ground pork is pretty yuk) but New Seasons grinds its own meats daily and the pork is local pastured, so I just bought that. Fabu!
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