I normally buy it from a Korean grocer because it's not really a chinese side dish. I just ask for "dashima" or "miyurk" but you can find it in the refridgerated section in packets. It's nearly always covered in salt and is wet (not dried) hence the refridgeration.
You have to wash the salt out several time and soak it for some time and wash it afew more times again otherwise it will be too salty.
One recipe on the net:
The seaweed is very long so you'll have to snip it with scissors to the length you desire.
I pan fry lightly with seasame oil (preferably on medium/low heat because you don't want to burn/brown the seaweed), add minced or thinly sliced garlic. Season with soy sauce and abit of sugar. I sometimes like to add chopped chillis for colour and spice. Finally, add some toasted seasame seeds (untoasted tastes abit bitter). It keeps in the fridge for 1 to 1.5 week/s. Hope this helps.
Also, the cooking process lightens the green colour in the seaweed and comes out closer to the green that you see in the picture.
Sesame Seaweed Salad:
2 ounces dried wakame seaweed
1/3 cup rice vinegar
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon toasted sesame oil
1/2 cup soy oil
2 small red chile peppers, seeds removed and cut into thin strips
4 tablespoons sesame seeds, toasted
Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
Only the stems and branches of wakame are used for the salad, which, at its basic best, is made with strands of agar-agar (gelatin-like sheets made from seaweed), rice wine vinegar, hot red peppers, sugar, toasted sesame seeds and, often, soy sauce
Seaweed Salad (Nori)
10 grams aka-tosaka-nori seaweed
10 grams ao-tosaka-nori seaweed
10 grams ao-ogo-nori seaweed
10 grams wakame seaweed
4 tablespoons white sesame seeds
4 tablespoons vinegar
4 tablespoons dashi stock
3 tablespoons sweet light miso
For salted seaweed, soak in cold water for 20 - 30 minutes to
dliminate saltiness and drain. Cut into bite-sized pieces.
Make sesame-vinegar-miso. Roast white sesame seeds and grind well
in suribachi (Japanese grinding bowl). Add sweet light miso and
grind more. Marinate in vinegar, sugar and dashi stock.
Arrange seaweed colorfully. At the center of the plate, put
Variations: Besides seaweed, carrot, cucumber and celery are good
ingredients for this salad. Shallots and wine-vinegar also make a
delicious dressing. Heat minced shallot with salad oil and add
Agar agar gomasio
Variations with green veggies
Another example of Japanese sunomono [see:Sunomono]. A bit exotic for most Western tastes, perhaps, but not in the least unappetizing. If you like spinach, you'll like wakame. It even looks similar.
Makes 2-4 servings
3 Tbs Dashi
1 Tbs Soy sauce
3 Tbs Rice wine vinegar
1 tsp Honey
1 tsp Mirin
1/2 oz Wakame seaweed, dried
1/2 Cucumber, seeded
1/2 tsp Salt
In a small saucepan, combine the dashi, soy sauce, rice vinegar, honey and mirin. Heat to dissolve the honey and mix the dressing well. Remove from heat and chill.
Seed the cucumber with a spoon. Then cut the cuke into paper-thin slices. Put the slices in a bowl of cold water to cover; add salt. Soak for 20 minutes.
In another bowl, soak the wakame in lukewarm water for 10 minutes. It will swell and become a rich, glossy green. Drain the water, then plunge the seaweed briefly into boiling water. Rinse immediately with cold water to intensify the color. Trim away any rough stems, then coarsely chop the wakame.
Drain the cucumber slices and pat dry. Combine the cucumber and wakame, toss and portion out among 2-4 small bowls. Drizzle the chilled dressing over each portion and serve.
you can find the seaweed--usually packed in salt (soak, rinse, drain) try this dressing:
Dressing for Wakame Salad (from Japanese Cookbook)
CORRECTION: for 1-1/2 cup fresh wakame seaweed (May substitute cucumber for half of wakame
4 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sake
2 tablespoons rice vinegar
1/4 teaspoon Japanese chili pepper powder
1/2 clove garlic
1/4 teaspoon salt
1 tablespoon sesame oil
1 teaspoon ginger root, peeled and chopped
Wash salt off fresh wakame seaweed and soak for about 5 minutes. Chop into 1-inch pieces. If you use dried seaweed, soak it in water for about 20 minutes, remove the hard parts, and chop into 1-inch pieces.
Combine dressing ingredients and mix well. Toss with wakame just before serving. Garnish with chopped ginger.
But bits of agar agar add to crunchyness!
you can buy it in a large packet at asian grocery shops... from memory it is covered in salted and you have to soak it in water for a while prior to mixing it. (sorry i've never taken notice of what kind of seaweed it is.)
normally i soak it for a good day and then toss it in a bit of light soy, bit of sugar and sesame oil (sometimes with fresh chilli as well).