Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, wakame seaweed and kimchi toast. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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 taste.

Wakame Seaweed and Kimchi Toast is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Wakame Seaweed and Kimchi Toast is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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. Get 1 slice Rice bread
2. Take 1 Butter or margarine
3. Take 1 pinch Dried wakame seaweed preserved in salt
4. Prepare 2 heaping tablespoons (Soak in water, then cut when plumped
5. Take 2 heaping tablespoons Kimchi
6. Take 1 tablespoon, (to taste) Mayonnaise
7. Make ready 3 tbsp Spring onion (chopped)
8. Make ready 1 Pizza cheese (melting cheese)
9. Take 2 Walnuts

It's a bowl of rice topped with crispy salmon skin, an egg, and seaweed kimchi. (With a sprinkle of gomasio). Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup. Because of its silky, satiny texture, I find it important to pair wakame with ingredients that have some crunch or chew, like pink shrimp or cucumbers in a Japanese sunomono salad, for better balance. Add some to massaged kale salads along with avocado, toasted sesame seeds, and lightly pickled red cabbage or kraut.

Instructions 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.

Wakame has a thick, sturdy texture and so is popular in seaweed salads and used in miso soup. Since it has such a firm texture and neutral flavor, I also use it to make kimchi and chips and crackers. Sweet ginger soy-based traditional thin-sliced beef, marinated and cooked to perfection! Served with rice, Korean side dishes(banchan), and Kimchi! (left): Kimchi, prepared and in a jar ready to seal and ferment. There's a food bag with water in to help keep the topmost layer of vegetables below the seasoning. (right): Fermented for five days and then put in the fridge for a further day.

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