Hiashi wakame chuka seaweed salad. Chuka seaweed - benefits and harms

Today, you will hardly surprise anyone with exotic delicacies, which include the Chuk seaweed - the stores are full and not so rare. They are interesting if only because they form the basis of the diet of the Japanese, who are known for their long-livers. Perhaps it is Chuka algae that turns out to be so beneficial?

They really contain a lot of substances important for our body with a uniquely rare amount of fats. The high content of omega fatty acids, which make the heart and blood vessels healthy, can also be one of the influencing factors. It is believed that eating Chuka seaweed is incompatible with depression, atherosclerosis, heart attacks and strokes. In addition, they, like a broom, sweep all the garbage from the body - toxins and toxins.

The Japanese eat Chuka in all forms, including dried and cheese. This product differs from the more common seaweed in a more delicate texture and an almost imperceptible smell of iodine. And the composition rich in vitamins and minerals makes them highly recommended on our table.

Chuk algae are also called in several other words. Hiashi wakame, Kaiso are all names of the same product. It can only slightly differ depending on the place of growth. In general, Chuka grows on underwater rocks in the seas around Japan.

Fresh and boiled Chuka seaweed is used in salads, they have a pleasant structure, crunch like fresh vegetables and bring us the maximum benefit in this form. Chuki's pleasant freshness will perfectly complement a hearty table with dishes made from hearty high-calorie components. And for those who care about their weight, Chuka is just a godsend.

We offer you a collection of salad recipes using Chuka seaweed. You can show your culinary imagination and replace some products in them or add to your taste. We hope you find your recipe here that will be appreciated by your people.

How to make chuka salad - 17 varieties

Products for him:

• 250 g marinated wakame seaweed
• 50 ml soy sauce
• 50 ml water
• 1.5 tbsp sesame
• lemon juice, sesame oil and starch 1 tsp each

See how you can make a Chuka salad with a minimum of ingredients, it only takes a little time.

The ideal pristine taste of a particular product can usually only be tasted in the place of its growth. This salad tastes as close as possible to what the Japanese themselves eat. Do not be intimidated by the specific name of the mushrooms - they are usually sold in all major supermarkets.

Grocery list:

• Frozen wakame seaweed - 400 g.
• Chili pod - 1
• Sesame - 2 tbsp l.
• Pickled kikurage mushrooms - 100 g.
• Nut sauce - 1 tbsp l.
• Water - 100 ml.
• Vegetable oil - 30 ml.
• Rice or white wine vinegar - 20 ml.
• Sugar - 1 tbsp. l.
• Salt - 0.5 - 1 tsp.
• Soy sauce - 2-3 tbsp l.
• Sesame oil - 1 tbsp l.
• Starch - 0.5-1 tsp.

We will cook like this:

1. According to this recipe, we will use seaweed boiled in salted water.
2. Then we drain them, but do not throw away the water.
3. We take half a glass of this water and prepare the sauce on it. To do this, thicken the water with starch on a small fire, cool, add spices, salt, sugar, and rice vinegar.
4. Kikurage mushrooms, or as they are also called, cut wood mushrooms into strips.
5. Grind the chili pepper.
6. Fry sesame seeds in a dry frying pan.
7. Now it remains to mix everything and season with the prepared sauce. If you want more filling, you can add a little oil.

We are talking about sauce here because it is a classic combination. Chuka salad with peanut sauce becomes unusually tasty, and their joint serving is already considered a classic.

So, the products for the sauce:

• cashews (peanuts, walnuts) - 4 tbsp. spoons or 100 gr
• soy sauce - 4 tablespoons
• sesame oil (vegetable) - 2 tsp
• rice vinegar (apple or wine) - 3 tsp
• a glass of boiled water
• sesame seeds

All the details are waiting for you in the video. See how easy it is to actually make a peanut sauce, which many fear, considering it difficult and time-consuming to prepare.

This is already a Slavic version of Chuka salad, which does not become less tasty from this.

We take the following products:

• Wakame seaweed - 300 g.
• Vegetable oil - 30 ml.
• Celery root - 150 g.
• Flour - 0.5 - 1 tsp.
• Chili pepper - 1 pc.
• Sesame - 2 tbsp l.
• Wine vinegar - 20 ml.
• Salt.
• Sugar.
• Pepper.

Let's start cooking:

1. Boil the algae. The water for cooking needs not only to be slightly salted, but also acidified. When we are filtering the Chuk aodoros, we will leave a little broth to make the sauce. For the sauce, add a little flour to the seaweed water and bring to a boil. You also need to add spices and vegetable oil to the sauce. From spices, you can throw chili pepper, add a little more vinegar.
2. We cut celery in the same way as carrots when we make it according to the Korean recipe. Fill with cooked hot sauce and set aside to cool.
3. It remains to mix the cooled squeezed celery with Chuka, mix, add oil and lemon or vinegar juice to taste.
4. Sprinkle the salad with a portion of sesame nuts on a plate.

For this salad, it is suggested to use Chuku in half with seaweed (kelp).

Salad products:

• Wakame seaweed - 100 g.
• Vegetable oil - 30 ml.
• Kelp algae (dried) - 100 g.
• Vinegar - 20 ml.
• Sesame - 2 tbsp l.
• Onions - 1 pc.
• Salt.
• Wood mushrooms - 100 g.
• Sugar.

Chuka salad with onions, kelp and mushrooms is prepared in this way:

1. We boil both seaweed and wakame, filter and cool.
2. Chop the onion, salt and squeeze it with your hands to let the juice flow. Scalding with boiling water gives a similar result.
3. We take wood mushrooms in a pickled form, cut them into strips.
4. We mix all the ingredients and fill with oil and vinegar.

Unagi is an eel fillet that is fried in an original mixture of soy sauce and rice wine with added sugar.

Here is a list of the foods we need to cook:

• Eel 100 g
• Cucumbers 100 g
• Chuka salad 80 g
• Soy sprouts 60 g
• Bulgarian pepper 100 g
• Carrots 50 g
• Ginger root 5 g
• Chili pepper 1
• Lime 1
• Mix salad 80 g
• Sesame 3 g
• Sesame oil 20 ml
• Soy sauce 10 ml
• Sugar 5 g
• Sunflower oil 40 ml
• Hondashi broth 2 ml

The first time the process of creating this salad may take you longer, but with experience, 15 minutes is enough to get an interesting exotic dish.

Let's start cooking:

1. We prepare a mixture of the following products: soy sauce, sugar, hondashi broth, fried sesame seeds, sesame oil and sugar.
2. Add to this mixture the juice of a quarter of the lime and half of the entire zest of the fruit.
3. Now add a couple of small chili pieces (chopped) and chopped ginger here.
4. Cut vegetables into strips: carrots, bell peppers, cucumber. For this, a special grater is suitable, on which Koreans rub carrots.
5. We mix everything that we have prepared with a mix of salad, soy sprouts, chuka seaweed and sauce.
6. Cut the eel into pieces, put it on top of the salad and sprinkle with sesame seeds.

Here's what we use in this recipe:

• Spinach 100 g
• Algae 100 g
• Sorrel 50 g
• Frize salad 50 g
• Chives 20 g
• Lemons ½ pieces
• Carrots 2 pieces
• Honey 1 tablespoon
• Sunflower oil 50 ml
• Hot mustard ½ teaspoon
• Salt to taste
• Ground black pepper to taste

We will cook Chuka salad from spinach, sorrel and Frize salad like this:

1. The method of cutting carrots in this salad is somewhat unusual - we cut them into thin slices or strips, rather wide.
2. Cut the green onions into strips of medium length 3-4 cm.
3. Tear the Frize salad with our hands into small pieces.
4. We also cut the Chuk algae into small pieces.
5. we make a dressing, for which we mix lemon juice with sunflower oil, mustard and honey. If you like a pronounced taste, add more salt and pepper.
6. Mix all the ingredients of the salad, season and serve.

Vegan "fur coat"

Ingredients:

• Potatoes 8
• Beet 4
• Dry Chuka seaweed 200 g
• Soy mayonnaise

The cooking sequence is as follows:

1. Cook vegetables and three on a grater.
2. We spread in layers, smearing each layer with mayonnaise: potatoes - algae - beets.
3. Repeat the layers one more time.
4. Leave the salad in the fridge for a couple of hours, garnish and serve.

An original exotic salad, appropriate for a festive feast.

The list of products is as follows:

• Red fish fillet 250 g
• Pine nuts 80 g
• Arugula 100 g
• Bulgarian pepper 1
• Vegetable oil 150 ml
• Oranges 2.5
• Chuka dry seaweed 3
• Garlic 1 s
• Soy sauce 50 ml
• Honey 1 tbsp. l.
• Lemon 1
• Chicken egg 1

It seems that there are a lot of ingredients, which means the salad is complex and it takes a long time to prepare. In fact, all operations are simple and familiar. In about 40 minutes everything will be ready.

So, let's begin:

1. Cut the fish into strips 1-1.5 cm thick.
2. Soak the algae, boil and shorten.
3. Cut the bell pepper into strips.
4. Peel and grind oranges to small cubes. The knife must be sharp, otherwise one juice will remain from the oranges.
5. Wash the arugula and let it dry (speed up the process with a paper towel).
6. Let's make a sauce that can be called quite traditional, since it consists of vegetable oil with lemon juice, to which a little soy sauce is added for flavor and chopped garlic. Add a teaspoon of honey here for piquancy.
7. Stir all the ingredients together with half the sauce and refrigerate for a while. Pour the remaining half of the sauce over the prepared salad before serving

Bon Appetit!)

This product is very convenient to use. Wakame seaweed is delicious, does not consume quickly, and if you get used to it, you will become friends with it forever. After all, they are very useful - what other product will provide you with so many omega fatty acids, vitamins and iodine!

Prepare this range of products:

• Wakame seaweed (dried) - 10 g
• Cucumbers (avocado) - 1-2
• Soy sauce - 2 tablespoons
• Vegetable oil - 1 tbsp.
• Sugar (honey) - 2 tsp
• Vinegar (apple, rice, grape) - 1 tbsp.
• Ginger - 1 tsp
• Sesame 1 tbsp

In fact, the salad consists of seaweed and cucumber - just a vitamin bomb that is prepared in a matter of minutes.

Watch the video and make yourself this wonderful green salad with a spicy original taste.

Salmon and cream cheese - at these words, saliva is already beginning to flow. And the inclusion of Chuka seaweed in the composition of this salad gives an interesting extraordinary touch to the usual ingredients and lightness and freshness of the whole dish.

This recipe uses the following products:

• Rice 50 g
• Beijing cabbage 60 g
• Lightly salted salmon 50 g
• Chuka dry seaweed
• Philadelphia cheese 30 g
• Soy sauce 4 tablespoons
• Red caviar 3 teaspoons

How we will prepare Chuka salad with salmon and cream cheese:

1. Boil rice in unsalted! water.
2. Shred cabbage. You can use green salad instead.
3. We shorten the algae to a comfortable length of 4-5 cm (they are sometimes very long, almost 50 cm).
4. Cut the cheese and salmon into small cubes.
5. We lay out in layers: cabbage, rice, salmon, cheese, caviar, seaweed (in an artistic mess). Pour sauce on top and serve.

An unusual version of our festive New Year's fur coat, but also very tasty. Try it and surprise your guests with an original recipe.

Here's what we will cook from:

• Beetroot 450 g
• Carrots 450 g
• Sunflower seeds 350 g
• Avocado 2
• Wakame seaweed (Chuka) 20 g
• Dry seaweed Nuri half
• Bow 1
• Fresh champignons 250 g
• Olive oil
• Mustard seeds
• Lemon 1

This is practically the same coat that is laid out in layers on the herring, followed by potatoes, carrots and beets. And all this is shifted with a thick layer of mayonnaise. Only now, instead of herring, we will have an interesting mixture of wakame algae, noria, mushrooms (champignons) and onions.

How to prepare ingredients:

1. We just soak wakame for ten minutes in warm water.
2. We just pour over the champignons with boiling water. In fact, these mushrooms are quite safe and completely raw, but it is still better to walk around the outer parts with boiling water.
3. We will have a sauce of the type of mayonnaise, but of our own preparation: we mix lemon juice with olive oil and seeds, which must first be chopped in some kind of kitchen device.
4. Instead of potatoes, put the diced avocado in the salad.
5. We leave the carrots and beets as in a regular fur coat, that is, cook and three on a coarse grater.

Be sure to try this vegetarian fur coat - it tastes like the usual version, but much healthier.

You will need this:

• seaweed
• green onions
• garlic

More details are shown in the video below. Chuka algae is sometimes replaced with seaweed, but still they are not the same. Try to prepare a salad in two versions and you will see for yourself))

Foods that we will put in this salad:

• chuka salad 200 g
• shrimp 200 g
• eggs 3
• peanut sauce
• sesame seeds

The cooking process consists of pre-cooking shrimp (if you did not buy them ready-made), seaweed and eggs. It is also recommended to dry the sesame nuts - they acquire a richer taste. The peanut sauce is sold ready-made or you can make it yourself.
Combine all the ingredients that have already been boiled, cooled and chopped, season with peanut sauce and sprinkle with sesame seeds. It turns out very tasty!

The following products are needed:

• Iceberg lettuce,
• cucumber,
• a tomato,
• pepper,
• greens,
• chuka salad,
• seaweed,
• mix salad,
• sesame,
• soy sauce,
• olive oil.

The whole process is filmed in detail on a video that we invite you to watch.

We need the following list of products:

• sesame,
• iceberg,
• shrimp
• chuka,
• a tomato

Making a salad is easy:

1. Dry sesame seeds in the oven or in a frying pan without oil.
2. Boil rice and shrimps.
3. If you are using dry seaweed, you need to soak it, then boil it.
4. Cut the tomatoes into halves or four parts.
5. Now pick the salad leaves and place them on a serving plate.
6. Mix the products with the addition of oil and sprinkle with sesame seeds.

The shrimp can be mixed with all of the ingredients, or put on top, or mix part and leave part for decoration.

The list of ingredients in this recipe is as follows:

• Chuka 100g
• Boiled squid 50-60g
• Sesame nuts
• Lemon
• Cucumber 20g
• Red pepper
• Nut sauce 40-50g

The original recipe for this salad includes cucumber and squid. For those who are already accustomed to the taste of Chuka salad, this combination may seem unusual. But he has great taste and is perfect for a casual party or family dinner, as well as for a festive feast.

Here's how to cook:

1. We simply defrost the frozen Chuka salad.
2. Boil the squids and cut them into strips, like the cucumber. Mix with algae.
3. We spread it in a slide on a special Japanese plate and sprinkle with sesame seeds.
4. Traditionally, nut sauce is served with such a salad, and a lemon slice and a sprinkle of red bell pepper can become a decoration - everything looks very elegant together.

For many, Chuka salad is still unusual, but some have not tried it at all. And in vain. This is a really very healthy product that can also greatly diversify the daily menu. Prepare Chuka salad and eat it with pleasure and health benefits!

Chuka salad is a salad made from pickled seaweed, woody mushrooms and sesame oil dressing. The salad is flavored with sesame seeds, sesame oil and finely chopped hot red peppers. If you love Japanese food, then you've probably already tried this delicious and healthy salad! The seaweed from which this chuka salad is made tastes like kelp (or kombu, as they are called in Japan), but surpasses it in flavor. They do not have a specific taste and go well with sauces and additives.

Chuka - what is it?

Chuka salad is made from wakame seaweed. In Japan, "Hiashi" is translated as "chilled" or "frozen", "Hiashi-wakame" means frozen seaweed without any additives. In Russia, this name is used to refer to salads, but this is not entirely correct.

And here is the most interesting detail: "Chuka" in Japanese means "Chinese salad". So in Japan they call all salads traditional for chinese cuisine, not just one. Chinese salads are imported to Russia with different names - chuka, kaiso, and hiyashi-wakame ..
The quality indicator for these seafood is color. Algae in any form should not be colorless, this indicates poor quality of the product or violation of storage conditions.

Chuka - benefit and harm

Wakame seaweed is a storehouse of healthy substances. They contain vitamins, minerals, trace elements, perfectly remove harmful substances from the body and promote digestion due to the high content of dietary fiber. The amino acids in the composition help fight oxidation in the body.

Where to buy Chuka seaweed?

Chuka salad is made from pickled wakame seaweed. Also add to the chuka salad: agar-agar, sesame oil, red pepper, sesame seeds, mushrooms. In all the varieties of Chuka, Kaiso, Hiashi Wakame salads there is one invariable component -!
Chuka nut sauce is made with sesame seeds, cashews, vinegar, soy and eggs. Due to the fact that the salad is sold ready-made, then the recipe, if you can call it that, will be short:

• Cut off the correct amount of chuka and defrost the salad naturally
• Top with peanut sauce

Of course, you can buy chuka salad with peanut sauce in the online store website with delivery in Moscow or pick up an order from self-pickup with a 5% discount.

Ingredients: wakame seaweed, seasoning, wood mushrooms "Kikurage", agar-agar, sesame oil, sesame seeds, red chili, xanthan gum, dyes e102, e133, flavor enhancer e627, preservative potassium sorbate.

Japanese cuisine is conquering continents with great speed and with equal success. Her extravagant dishes never tire of surprising and even shocking. Having tried them at least once, you can understand the mentality and national flavor of the Land of the Rising Sun. It is noteworthy that the Japanese are long-livers with enviable efficiency and vigor, because at the head of their table is the usefulness of food. Thus, the benefits of Chuka salad, a traditional wakame seaweed dish, are obvious, without which a gastronomic trip to Japan would be incomplete. What is this dish, what is the benefit, and what is the possible harm of the Chuka salad?

Easy to prepare

In this country, like in no other, algae are massively consumed, from time immemorial referring them to products that extend life. Every year every Japanese person eats on average up to 10 kg of "sea grass". More than 100 varieties are used in Japanese cuisine, but wakame seaweed (in our country they are often called "chuka") is considered the most popular. Salad of the same name "Chuka", made from them, is famous for its usefulness due to the high content of vitamins and minerals. By the way, the name "chuuka" is translated from Japanese as "Chinese".

The benefits and harms of Chuka salad

Chukka, or "hiyashi wakame", is a wild-growing seaweed that lives in sea waters at a depth of up to 100 m. Asians use it fresh or dried, while chuka gets to our supermarkets frozen, dry or in ready-made salads. It has a neutral taste, a pleasant marine aroma without a pronounced smell of iodine, which this seafood is rich in. Mainly used for making sushi, rolls, salads, noodles. All the benefits of chuk algae are contained in the composition. This overseas delicacy is full of nutrients and vitamins.

• A whole range of vitamins. A, D, K, E, C, group B - thiamine and choline. They have a beneficial effect on the work of all significant body systems. Improves overall health, including the condition of bones and joints, skin, hair, nails, teeth. Strengthens immunity, accelerates metabolic processes, improves tone and mood.
• Mineral complexes. Large amounts of iodine, vanadium, magnesium, iron, calcium, zinc, selenium, phosphorus, as well as potassium, copper, sodium, manganese. These elements prevent the risks of diseases of the cardiovascular, nervous, respiratory, digestive systems. The high concentration of iodine helps the thyroid gland to produce hormones.
• Amino acids. They break down subcutaneous fat, contributing to weight loss, strengthen muscle tissue. They are important in the recovery of the body after physical and psychological stress.
• Antioxidants They are responsible for the destruction of free radicals in the body, prevent the development of such serious diseases as cancer, atherosclerosis, stroke, rheumatoid arthritis, diabetes mellitus. Improves skin condition and bone structure.
• Vegetable proteins. Essential for metabolism, elasticity and strength of skin, muscles, connective tissue, bones, for full mental activity.
• Vegetable fiber. It is useful for digestion, cleanses the body from "garbage", toxins and toxins.
• Omega-3 fatty acids.They fight the first signs of aging, remove "bad" cholesterol, have a beneficial effect on the cardiovascular system, and help to lose weight.

Iodine deficiency is one of the most common health problems today. Products that compensate for the lack of iodine in the human body are beans, prunes, persimmons, shrimp and squid, cod liver, sea fish, turkey meat, iodized salt. The champion in the content of this element is seaweed, 100 grams of which can contain from 100% to 3000% of the daily iodine value for adults.

How does it affect the body

The beneficial properties of Chuka salad are determined by the main component of the dish. One of the main advantages of algae is to ensure the correct functioning of the thyroid gland and "align" the hormonal background. However, this is not the only positive effect of the sea product on the body. Helpful factors also include:

• a positive effect on the work of the heart and blood vessels;
• prevention of strokes and heart attacks;
• slowing down the aging mechanisms;
• improving the functioning of the digestive and urinary systems;
• activation of the activity of the brain;
• fight against atherosclerotic manifestations;
• improving the functioning of the digestive tract;
• stabilization of bile excretion, bowel cleansing;
• a natural decrease in blood glucose levels;
• restorative effect on the body;
• prevention of depression, neurosis;
• prevention of oncological diseases.

Chuka seaweed is useful for the female body in order to prevent congestion in the small pelvis. It helps in the rapid healing of irritations and damage to the mucous membranes of the genital organs. The benefits of eating wakame seaweed and men have been proven. Seafood reduces the risk of prostate disease, stabilizes potency.

Chuka is a strong aphrodisiac: the daily use of seafood significantly increases the sex drive in men and women.

Contraindications

Like any food component, chuka has a number of contraindications for use. Potentially hazardous if collected in environmentally sensitive areas. In addition, it can harm the body in five more cases.

1. Excess iodine in the body... Eating a seafood product is fraught with malfunctioning of the thyroid gland and hormonal imbalances. Also, algae is contraindicated in all diseases for which iodine preparations are prohibited.
2. Childhood . It is not recommended to feed children under 12 years old. Such food can cause metabolic disorders.
3. Allergy tendency... Stop consuming algae at the slightest suspicion of an allergic reaction.
4. Digestive tract problems... It should be used with caution in case of gastritis, enteritis, prohibition - in case of gastric ulcer and duodenal ulcer.
5. Pregnancy. In the early stages, wakame seaweed salad can provoke heartburn; in the last months of pregnancy, there is a risk of premature contractions.

Quality product: 6 criteria

Where can I get chuku? In large supermarkets, specialized seafood stores, sushi bars, online stores. Most often, the product is sold frozen, dry or canned (pickled). To come home, not to be disappointed in the purchase, remember six rules.

1. Type of packaging. When shopping for frozen seafood, look for it in transparent packaging. So it will be possible to visually more accurately determine the quality of algae, the conditions for their storage.
2. Production time. Chuk is stored in a frozen state for a year. Since the product is not heat-treated, expired lettuce after thawing can be harmful to health. Dried, hermetically sealed seaweed (unopened) can be stored for up to two years.
3. Ice. Is there a lot of ice in the package? This is a sure sign of repeated defrosting and freezing of goods. Only small snow crystals are allowed.
4. Colour . "Correct" color of the product - from golden-light green colors to shades of malachite.
5. Smell . "Soft" marine aromas prevail, which differ from the familiar iodine smell of kelp - sea kelp, which is called kombu in Japanese.
6. Taste. In terms of taste, it also differs from seaweed. The taste of wakame algae is softer and softer, the structure is juicy, elastic, crunchy. If the chuka salad is harsh and colorless in its consistency and appearance, this indicates the poor quality of the product (old algae, irregularities in the preparation or packaging technology).

Main ingredients

Algae have a low energy value. The average calorie content of the classic Chuka salad is 64 kcal per 100 g. At the same time, the salad satisfies hunger well: this is the merit of 7 g of proteins, 0.5 g of fat, 12 g of carbohydrates, an impressive amount of nutrients. This property of the product is especially appreciated by nutritionists and people who actively monitor their weight. With the use of chuka, many diets have been developed for safe weight loss, including a mono-diet, which, in the absence of contraindications, can be followed for two to three days.

In Japan, the name "Chuka" brings together different varieties of salads with common characteristics. It:

• seaweed (the main ingredient in a salad dish);
• thinly sliced \u200b\u200bvegetables (cucumbers, carrots);
• sometimes meat or ham;
• often funchose;
• light dressings: soy, nut or sesame;
• seeds and sesame oil;
• japanese kikurage mushrooms (pickled "tree ears" are not difficult to find in domestic supermarkets);
• agar agar (vegetable Japanese gelatin obtained from seaweed);
• lemon juice;
• starch;
• water.

A selection of recipes with wakame with photos

How is salad made? Chuka is served as a separate dish, goes well with stewed vegetables, boiled beans, fresh cucumbers, tomatoes, omelet. Its taste is in harmony with chicken breast and seafood. You can safely experiment with the composition.

Classical

Description. The classic recipe for Chuka seaweed salad is the simplest of all. Its taste is close to what the people of Japan eat. With preliminary defrosting of the main component, cooking will take no more than 15 minutes. In addition, the basic recipe is the lowest in calories and will be effective in losing weight.

Ingredients:

• wakame - 250 g;
• kikurage mushrooms (used pickled) - 100 g;
• water and soy sauce - 50 ml each;
• freshly squeezed lemon juice - one teaspoon;
• starch - a third of a tablespoon;
• sesame oil - one teaspoon;
• hot chili peppers - optional.

Step by step cooking

1. Pre-defrost the algae.
2. Lightly fry the sesame seeds.
3. Shredding Japanese mushrooms.
4. Add all the recipe components to the wakame algae.
5. Spice up the salad with sauteed sesame seeds and thin chilli rings.
6. Mix gently.

To make Chuka salad from dry seaweed, you will need to fill them with water first. So they will absorb enough moisture, get their original consistency. Dark green "curls" after swelling should turn into translucent, thin, pale green stripes. Further, the step-by-step recipe for chuka salad is the same as the classic one.

With squid

Description. Chuka salad with seafood is a real vitaminized and iodine charge. Squids in the recipe can be safely supplemented or replaced with shrimp, crab sticks. Halves of quail eggs are suitable for decorating the salad.

Ingredients:

• algae - 250 g;
• squid - one or two carcasses;
• quail eggs - three to four pieces;
• sesame seeds - two tablespoons;
• sesame oil - two teaspoons;
• red pepper is a small pod.

Step by step cooking

1. We prepare the algae (defrost or fill to swell).
2. Fry the sesame seeds.
3. Boil squid in salted water.
4. Cut the squid meat into thin strips.
5. Cook eggs.
6. Marinate the squid in a mixture of butter and sauce.
7. Add a half serving of sesame seeds, finely chopped hot peppers to the seaweed (to taste).
8. Mix with squid.
9. Decorate the salad with leftover sesame seeds and halves of quail eggs.

With nut sauce

Description. The sauce is a crucial addition to many Asian salads. Try making Chuka salad with peanut sauce, a traditional seasoning for this dish. Its original taste will favorably set off the taste of algae. Various nuts can be the basis for the recipe.

Ingredients:

• algae - 250 g;
• peeled peanuts or walnut kernels - a handful;
• soy sauce - four tablespoons;
• sesame oil - two teaspoons;
• apple cider, rice or wine vinegar (your choice) - three teaspoons (or two teaspoons of lemon juice mixed with 0.5 teaspoon of mustard);
• sesame seeds - one and a half tablespoons;
• cold water - three tablespoons.

Step by step cooking

1. Bring the algae to readiness (defrost or fill with water to swell).
2. Fry sesame seeds and peanuts (or any other nuts).
3. Grind sesame seeds and nuts with a blender.
4. Add the remaining ingredients to the sauce, mix again with a blender.
5. Dilute too thick consistency with water.
6. Season the seaweed with nut sauce.
7. Leave to marinate for 30-60 minutes.

Another option for making nut dressing involves the use of starch (a teaspoon diluted in three tablespoons of water). To do this, mix in equal parts (about a quarter of a glass) sauce and water, heat, gradually stir in diluted starch. When the mass thickens and cools down, add the remaining components, mix.

With cucumber step by step

Description. The recipe for Chuka salad with cucumber is a vitamin bomb, it takes a few minutes to prepare it. You can add carrots, bell peppers, celery or avocado to a spicy green salad.

Ingredients :

• algae - 100 g;
• cucumber - two;
• bulgarian pepper - one;
• fresh carrots - one;
• soy sauce - two tablespoons;
• sesame and olive oil - a tablespoon each;
• honey - two teaspoons;
• apple cider vinegar - a tablespoon;
• grated ginger - a teaspoon;
• chopped lemon zest and lime juice - a teaspoon each;
• sesame seeds - a tablespoon.

Step by step cooking

1. Fry the sesame seeds until a beautiful golden hue.
2. In a bowl, mix both oils, sauce, vinegar, sesame seeds, honey.
3. Add grated ginger and lemon zest, fresh lime juice to the dressing mixture.
4. Cut the washed and peeled vegetables into strips or grate them for Korean carrots.
5. Combine the vegetable "mix" with algae, pour over the sauce.
6. Before serving, decorate the salad with lemon slices if desired.

With kelp

Description. This recipe combines wakame seaweed with kombu (seaweed). Use these components in dried form, pour boiling water for readiness.

Ingredients:

• wakame and kombu seaweed - 100 g each;
• vegetable oil and apple cider vinegar - a tablespoon each;
• sesame seeds - a couple of tablespoons;
• onion - one;
• pickled kikurage mushrooms - 100 g;
• sugar and salt to taste.

Step by step cooking

1. Mix the seaweed and wakame seaweed.
2. Cut the onion into thin half rings, scald with boiling water.
3. Cut wood mushrooms into thin strips.
4. We connect all the components.
5. Season with oil and vinegar, add salt and sugar to taste.

With red fish

Description. This exotic salad, prepared at home, will be appropriate on the festive table. Despite the abundance of ingredients, the dish will be ready in 30-40 minutes.

Ingredients:

• fillet of salted red fish - 250 g;
• algae - 250-300 g;
• pine nuts - two tablespoons;
• arugula - a small bunch;
• sweet pepper - one;
• orange - one;
• refined vegetable oil - a quarter cup;
• soy sauce - three tablespoons;
• honey - a tablespoon;
• lemon juice - two tablespoons;
• boiled egg - one;
• garlic to taste.

Step by step cooking

1. Fish fillet cut into thin strips.
2. Soak the algae (if desired, their length can be shortened).
3. Cut the peeled orange into small cubes (use a very sharp knife).
4. Cut the pepper into strips.
5. Wash arugula, dry it with a paper towel.
6. Cooking a dressing from oil, sauce, lemon juice.
7. Add honey, chopped garlic to the mixture for piquancy.
8. We mix all the ingredients, season the salad with half the sauce.
9. We put it in the refrigerator for an hour.
10. Pour the remaining sauce over the dish before serving.

Based on this recipe, you can prepare Chuka salad with chicken or turkey, just replacing the fish with meat cut into strips. Such an exquisite salad will diversify a festive meal, but it can also be used as an everyday meal.

Seaweed is incredibly useful for health and full development of the body. And if many people neglect the seaweed that is popular with us because of its specific smell or slimy consistency, then among the culinary options offered above, you can choose a recipe for Chuka salad according to your own taste. Such a dish will help "charge" the body with a powerful vitamin and mineral dose. In addition, it is tasty, unusual, satisfying, and at the same time - low in calories. There are many recipes on the Internet (wikipedia), we have selected the most relevant and useful.

Tasty or not: reviews

Exactly! As a connoisseur of this wonderful seaweed salad, I can confirm that it has 2 names here (in Russia) - chuka and kaiso. And it is also good with nut sauce, with which it is always served. And I want to say that there is it with this sauce and a squeezed slice of orange (not lemon !!) oh how nice. True, it is still served with rings of hot red pepper, but I always laboriously catch it)) reminded, now salivating)) mnyak! By the way, a question that has been itching for a long time: these algae are of a juicy green color, which has always been perceived as a natural pigment, but somehow I noticed (dropping a piece on clothes) that this whole color is dyed, they leave a clear juicy green color. What it is?

ilyaka_san, https://melon-panda.livejournal.com/184828.html

I really love rolls with chuka, they say that it is very useful for the body. So when I order rolls and baked sets with home delivery in Togliatta ... I take it with a chuck. I want to live as long as the Japanese do. Banzai)))

Tati, http://www.forum-obovsem.com/viewtopic.php?p\u003d129470

I don’t know about Moscow, but in America I buy different seaweed, dried in the sun. Then I eat soaked in different salads, very tasty, my signature salad for guests - two varieties of seaweed, greens, sesame seeds, grated ginger and a little sesame oil. Everyone is asking for a recipe. Do you have Japanese or Chinese supermarkets there? It may well be there. Delicious wakame and arame varieties. Salads from wakame are served in Japanese and Chinese restaurants, so maybe the product itself is eaten?

Satsuma, http://golodanie.su/forum/printthread.php?t\u003d6523

Hiashi Chuka cold ramen is an easy and quick dish, ideal for the summer heat.

It was a real find for me. Light and refreshing, cooks in minutes, no more complicated than a simple salad.

The dish consists of chilled noodles with a spicy dressing and a wide variety of additional ingredients.

I have prepared a vegetarian version with vegetables and an omelet, but if you wish, you can also add pieces of meat, fish, seafood, mushrooms, ham, seaweed to the vegetables. In fact, you can add whatever you like and whatever is in the fridge at the moment.

The abundance and variety of toppings creates a pleasant contrast to the neutral chilled noodles. A piquant dressing crowns the whole thing, which will pleasantly agitate your taste buds. Simple and fast! What you need when you don't have time or don't want to stand at the stove for a long time!

Prepare your ingredients. I have some vegetables, some fresh herbs, dry wakame seaweed, eggs for the omelet and egg ramen noodles.

The ingredients of the Hiashi Chuka filling can be changed and selected to your taste. Popular options: radish, tomato, avocado, cucumber, bell peppers, carrots, cabbage lettuce, pieces of chicken or other meat, ham, crab meat and crab sticks, mussels, shrimps, squids, dried or pickled seaweed, beans, green onions, cilantro and other greens. The list goes on.

Noodles. Traditionally - egg or wheat ramen noodles. But you can also use udon, buckwheat soba noodles, or other vermicelli.

Cut the filling ingredients into thin small strips or pieces.

Pour dry wakame seaweed with warm water and leave to infuse.

For the dressing sauce, combine soy sauce, sugar, rice vinegar, sesame or other vegetable oil, and water. Add finely grated ginger, minced garlic, toasted sesame seeds and hot peppers. To spice up the dish, you can use fresh hot peppers, chili oil, or your choice of chili sauce.

The prepared dressing can be served with the finished dish, but I like another option - lightly marinate the vegetables in the dressing. This, of course, will make the color of the vegetables slightly less bright, but their taste will become more intense.

Let the vegetables steep while you cook the rest of the ingredients.

Boil the noodles according to the instructions on the package. I have 2 minutes in boiling water.

Drain the hot water and rinse the noodles under cold water to stop cooking and cool them down.

While the noodles are cooking, make an omelet. Mix 2 eggs, 2 teaspoons of sugar, 1/4 tsp. salt and beat lightly. We don't need a lush foam, just stir the mixture a little with a fork until smooth.

Add vegetable oil to a skillet and heat over medium heat. Pour the egg mixture into a preheated skillet and fry on both sides.

Roll up the omelet. Chill slightly and cut into thin strips.

Place a serving of chilled noodles on a plate.

Place the prepared filling ingredients on top. I have vegetables, wakame seaweed and an omelet.

Add fresh herbs and toasted sesame seeds to taste.

The cold Hiashi Chuka ramen is ready. Serve with the remaining dressing. Bon Appetit!

From the blooming Mediterranean coast and the picturesque landscapes of the Middle East, we will be transported to the picturesque Japanese islands.

And today we will tell you about Chuka Salad (the second name is "kaiso" - imperial) - a primordially Japanese dish made from Japanese seaweed. The latter fact, of course, fully corresponds to the spirit of the culinary traditions of the Land of the Rising Sun.

For the preparation of salad can be used as one type of algae, and many of their varieties. However, the main ingredient is wakame brown algae (Undaria pinnate) with sesame seeds and agar-agar jelly. To make the salad tender, use only young algae.

For this reason, the dish has a characteristic subtle marine flavor, in contrast to the pronounced smell of iodine, which is inherent in seaweed. Hence the second name of the dish - hiyashi wakame.

Here it is necessary to say about the meaning of the term "chuka". Translated from Japanese, "Chuka" means "Chinese". The fact is that algae of this variety are supplied to Japan straight from the underwater rocks of the Yellow and South China Seas.

The delicacy may be of interest not only to connoisseurs of the exotic, but also to those who simply prefer healthy food, not giving preference to any one traditional cuisine.

Judge for yourself: Chuka seaweed salad has a low calorie content, while it contains the optimal amount of proteins, carbohydrates, fats and a whole bunch of vitamins and minerals:

• vitamins A, B, C, D, E, K;
• trace elements, including: iodine, zinc, calcium, selenium, iron, phosphorus, potassium, copper, manganese, magnesium, sodium;
• thiamine (B1);
• choline (B4);
• amino acids;
• vegetable proteins;
• collagen;
• indigestible fiber;
• omega-3 acids.

Regular intake of such a product as chuka allows you to rejuvenate the body, normalize the functioning of the kidneys, liver, pancreas, and cleanse the digestive tract of toxins. The high content of iodine is one of the reasons why this product cannot fail to interest us, Russians, most of whom this element is so lacking in their daily diet.

The taste of the salad is also at its best. No wonder at home it is served in various establishments in combination with rice, vegetables, legumes, tofu, glass noodles, mushrooms, seafood and meat. The salad is also served with nut sauce.

And now you have the opportunity to taste the famous seafood delicacy combined with the most delicate goat cheese. The curd consistency and aroma of this unique cheese-making product is perfectly combined with the sweetish-salty taste and jelly-like consistency of seaweed. In our catalog you can with sesame seed and goat cheese delivery in Moscow.