Okra and wakame seaweed salad with a refreshing Chinese-style dressing.

 

Ingredients (for 2 servings):

5g dried wakame seaweed

8 okra pods

1/3 teaspoon salt

5 crab-flavored fish cakes

[A] 1 teaspoon chicken stock powder

[A] 1 teaspoon sesame oil

[A] 1 teaspoon vinegar

[A] 1 teaspoon sugar

[A] 1 teaspoon white sesame seeds

Instructions:

① Rehydrate the dried wakame seaweed in plenty of water and squeeze out the excess water.

② Rub the okra with salt, rinse quickly, remove the stems and calyxes, and slice thinly. Place in a heatproof bowl, cover loosely with plastic wrap, and heat in a 600W microwave for 2 minutes.

③ Tear the crab-flavored fish cakes into bite-sized pieces.

④ In a bowl, combine [A] and mix. Add ①, ②, and ③ and mix briefly. Done!