Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, wakame seaweed and kimchi toast. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Wakame Seaweed and Kimchi Toast I made toast using kimchi, spring onions, mayonnaise, cheese, as well as some wakame seaweed from the Sanriku region. Thick and texturized Sanriku region wakame makes a great topping for toast.

Wakame Seaweed and Kimchi Toast is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Wakame Seaweed and Kimchi Toast is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook wakame seaweed and kimchi toast using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Wakame Seaweed and Kimchi Toast:

1. Prepare 1 slice Rice bread
2. Get 1 Butter or margarine
3. Take 1 pinch Dried wakame seaweed preserved in salt
4. Take 2 heaping tablespoons (Soak in water, then cut when plumped
5. Take 2 heaping tablespoons Kimchi
6. Take 1 tablespoon, (to taste) Mayonnaise
7. Take 3 tbsp Spring onion (chopped)
8. Get 1 Pizza cheese (melting cheese)
9. Make ready 2 Walnuts

I made toast using kimchi, spring onions, mayonnaise, cheese, as well as some wakame seaweed from the Sanriku region. Thick and texturized Sanriku region wakame makes a great topping for toast. Please adjust the amount of kimchi and mayonnaise to. So say you find yourself with a stash of dry seaweed, a great way to use it is to make kimchi.

Steps to make Wakame Seaweed and Kimchi Toast:

1. Wipe the salt off of the wakame seaweed and soak in water to rehydrate. Cut into small pieces. Or you can take a bit from something else you're making.
2. In a bowl, combine the drained wakame seaweed, kimchi, and mayonnaise. The ratio of the wakame, kimchi, and mayonnaise should be 2 : 2 : 1~2.
3. Spread butter on the bread and top with the mixture from Step 2.
4. Top with the chopped onion, cheese, and crushed walnuts. Toast in an toaster oven until the top is toasted a light brown and enjoy.

Please adjust the amount of kimchi and mayonnaise to. So say you find yourself with a stash of dry seaweed, a great way to use it is to make kimchi. This is a ubiquitous fermented condiment in Korea, sort of a spicy sauerkraut that's served on the side almost all dishes. I recently had it inside pierogi's at a great Korean-fusion diner and it's my new go-to for grilled sausages. Pictured here is a mix of seaweeds-sea palm, wakame, bladderwrack.

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