House of Asia > Recipes > Salad with wakame and breaded egg

Salad with wakame and breaded egg

30 min

2 servings

mild

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Combine the tenderness of wakame seaweed with a crispy breaded egg in this original salad, brimming with fresh vegetables and a bold ginger dressing. Light, healthy, and full of flavor, this dish is perfect for a light lunch or dinner. Toasted sesame seeds complete the dish, adding a hint of nutty depth.

Vegetables Japanese 15-30 minutes

Ingredients

10 gr wakame seaweed
1 large carrot, peeled
1 green cucumber
1/3 white radish
1 bunch of radishes
4 eggs
3 tablespoons of coconut flour
30 g spelt flakes
30 g panko breadcrumbs
1 red chicory
1 tablespoon of white sesame seeds

Dressing:

1 cm of ginger root
70 ml of oil
1 teaspoon lime juice
1 teaspoon of salt
2 teaspoons of coconut sugar
2 tablespoons rice vinegar

A method of preparing

Place 2 eggs in boiling water and cook for 5 minutes. Then, cool them in cold water. Peel the eggs.
Crack the remaining 2 eggs into a bowl and whisk.
Mix the spelt flakes and panko in a bowl. Pour the coconut flour into another bowl.
Place the hard-boiled eggs in the flour, beaten eggs, and panko mixture. Repeat, omitting the coconut flour.
Prepare the wakame according to the package directions and drain.
Mix the dressing ingredients together in a bowl.
Combine the wakame with the chopped vegetables. Pour in the dressing and mix thoroughly.
Heat the oil in a pot to 150 °C and fry the breaded eggs for 3 minutes until golden brown.
Remove the eggs with a slotted spoon and place them on paper towels. Cut them into quarters.
Place the salad on a platter, garnish with chicory leaves and arrange the egg quarters on top.
Sprinkle everything with toasted sesame seeds.