Chuka salad: a curious seaweed and recipes with it. Chuka salad sauce

Publication in the group: Salads

In Japan, Chuku is eaten in any form: raw or dried. This product differs from seaweed in that it is characterized by a delicate texture and the absence of iodine odor. It also contains many vitamins and minerals necessary for the full functioning of the entire body.

Algae is used in the preparation of various dishes, snacks and salads. There are many recipes in which the ingredient is supplemented with nut sauce, funchose, fruit, meat and seafood.

General principles of cooking

General principles for making seaweed salad:

• Chuka is suitable for making absolutely any product. The product is used to make sushi, soups and salads. In oriental cooking, it is combined with rice, tree mushrooms, spices, seafood, nut or soy sauce, seeds and sesame oil.
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• Seaweed goes well with eggs, citrus fruits, legumes and vegetables. Thanks to sauces, the salad becomes more appetizing and aromatic.
• Seaweed is mainly added to the dish raw, boiled, pickled or fried. If Chuka is frozen, it must first be thawed in the open air. When using a dried product, it should be covered with cold liquid and left to swell.

Chuka algae, what is it?

Wakame algae is associated with Japan, but the name "chuka" means "Chinese" in Japanese. It was from the Celestial Empire that they were initially imported to Japan in large quantities.

Thanks to their neutral taste and subtle, subtle smell of the sea, they are added to salads, rolls, noodles and much more. This is not surprising, because the Japanese are rightfully considered long-livers due to their diet and variety of dishes rich in various nutrients.

Foreigners often confuse wakame with seaweed - kelp due to their external similarity. However, both products have distinctive features in their composition and calorie content. Chukas have a more delicate texture and a rich iodine smell. You can see how they look in the photo.

Classic recipe

Salad with Chuka, the recipe of which uses a minimum set of ingredients, is characterized by a rather spicy and pungent flavor due to the presence of chili pepper. Thanks to the sauce, the taste and aroma of the dish become richer and more enjoyable. When serving, the product can be supplemented with sesame nuts.

The food items needed to prepare seaweed salad are described in the following list:

• wine vinegar – 20 ml;
• seaweed – 300 g;
• celery root – 150 g;
• sesame – 50 g;
• sunflower seed oil – 30 ml;
• flour – 12 g;
• chili pepper – 20 g;
• salt, sugar, pepper - at your own discretion.

Wine vinegar can be replaced with freshly squeezed lemon juice. Replacing the ingredient will not affect the taste of the main dish.

Creating a seaweed-based snack is possible by following these steps:

1. Boil the seaweed in acidified and salted water, strain, leaving a little broth for making sauce.
2. Add water to the broth, add flour and bring the mixture to a boil.
3. Add vegetable oil with spices, chili pepper and a little vinegar.
4. Peel the carrots, chop them along with the celery and cook according to the Korean recipe.
5. Pour the previously prepared hot sauce over the mixture and leave to cool.
6. Mix cooled and squeezed celery with seaweed.
7. Add wine vinegar or lemon juice and oil to the mixture, sprinkle with sesame seeds and serve.

Vegetarian herring under a fur coat

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'll 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
• Salt
• Lemon 1

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

How to prepare the ingredients:

1. We simply soak the wakame for ten minutes in warm water.
2. Just pour boiling water over the champignons. In fact, these mushrooms are quite safe even when completely raw, but it is still better to go over the outer parts with boiling water.
3. Our sauce will be like mayonnaise, but homemade: mix lemon juice with olive oil and seeds, which must first be crushed in some kind of kitchen device.
4. Instead of potatoes, put diced avocado in the salad.
5. We leave the carrots and beets as in a regular fur coat, that is, we cook them and grate them on a coarse grater.

Be sure to try this vegetarian fur coat - it’s delicious, just like the usual version, but much healthier.

With Chuka and crab sticks

In the salad, Chuka seaweed can be complemented with crab sticks, pickled champignons and fresh cucumber. As a result, the treat becomes satisfying and appetizing. It can be served at lunchtime or evening, as well as on a holiday. For everyday use, the product is supplemented with rice porridge.

Salad based on crab sticks should be prepared from the products indicated in the following table:

As a dressing, you can take a small amount of sunflower oil or replace it with mayonnaise or any other sauce. Pickled mushrooms can be purchased at the store or made independently at home. The above ingredients will be enough to make 2 servings of snacks.

You can prepare an appetizer with Chuka and pickled champignons by following these steps:

1. Thaw the crab sticks and place the seaweed in a deep container.
2. Add chopped champignons and fresh cucumber cut into strips.
3. Chop the sticks into circles and add to the rest of the ingredients.
4. Boil the egg hard, cool, remove the shell and chop into cubes. Add the ingredient to the salad.
5. Season all products with oil, add salt and pepper, mix well and serve the treat.

Contraindications for use

Anyone who has chosen this product for their menu must know not only about the benefits of the product, but also about possible contraindications to its use in the diet. Like many products, this ingredient requires caution when first introduced to it.

Some restrictions will help avoid unpleasant consequences. Seaweed should be included in small quantities or completely excluded from the menu under the following conditions:

• Individual intolerance (allergic reaction of the body).
• Improper storage of the product.
• Children's age up to 12 years.
• Disorder of thyroid function.
• Pregnant and lactating women.

From a nutritional point of view, chuka salad is an excellent addition that can diversify and enrich your daily diet. However, its high iodine content makes it not a completely safe product.

With shrimps

Salad with Chuka, the recipe of which includes boiled shrimp, is mainly served at the holiday table. Although seaweed fibers have a crunchy, fresh texture, when combined with other ingredients they taste like vegetables. Thanks to quail eggs, which have a neutral taste, the treat becomes more satisfying and nutritious. A mixture based on balsamic vinegar and soy sauce is excellent as a dressing.

Salad with Chuka. Recipe for cooking with shrimp.

Shrimp based treats should be prepared using the ingredients described in the following list:

• balsamic vinegar – 5 ml;
• Chuka seaweed – 100 g;
• shrimp – 150 g;
• quail eggs – 200 g;
• soy based sauce – 5 ml.

Instead of balsamic vinegar, you can use regular freshly squeezed lemon juice. If desired, the composition can be supplemented with fried sesame seeds.

The proportions of the components are designed to create 1 serving of snack.

The process of creating a hearty seafood-based snack is shown in the following steps:

1. Place the eggs in water, bring to a boil, hard-boil and, after cooling, remove the shells.
2. Place shrimp in boiling water for 3 minutes. and drain in a colander to remove excess liquid.
3. Remove the shell from the seafood, leaving a few pieces to decorate the dish.
4. Cut the boiled egg into 4 parts and lengthwise.
5. Place seaweed with peeled shrimp in a salad bowl.
6. Add quail eggs.
7. Pour in balsamic vinegar and soy sauce and mix well.

Chemical composition and calorie content

Full saturation of the body with all useful elements is an undeniable advantage of the product. It contains natural collagen, vegetable protein, amino acids, fiber:

• Minerals: iodine, iron, magnesium, manganese, copper, zinc, calcium, selenium, phosphorus, potassium. All these minerals strengthen the cardiovascular, digestive and respiratory systems;
• The vitamin complex consists of B vitamins (choline, thiamine), A, C, D, K, E. They improve the condition of the skin, hair, nail plates and have a beneficial effect on the body;
• Thanks to amino acids, regular consumption of wakame leads to weight loss without loss of muscle tone. They are optimal for restoring the body after physical and psychological stress;
• Antioxidants remove free radicals, preventing the development of cancer cells. Reduce the risk of strokes, atherosclerosis, rheumatoid arthritis, diabetes;
• Plant protein is necessary to increase the elasticity of the skin, muscle tissue, and strengthen bones;
• Fiber acts as a cleansing “brush”, removing toxins and waste from the body;
• Fatty acids (Omega-3) fight signs of aging, remove “bad” cholesterol and promote active brain activity.

In addition to its beneficial properties, chuka seaweed is a low-calorie product, which is important for women on a diet. 100 grams of product contains from 60 to 63 kilocalories. Depending on the subspecies, they contain about 70 percent carbohydrates, 28 percent bacon and only 5 percent fat.

With squid

Salad with Chuka is in wide demand among consumers because it is quite healthy and has a mild flavor. The benefits are due to the nutritional value of algae, which contains many vitamins A, B, C, E and mineral elements. To vary the taste, you can include boiled squid in the recipe.

A hearty squid-based appetizer can be prepared if you have the following ingredients:

• red pepper - as needed;
• lemon - for decoration;
• Chuka seaweed – 100 g;
• cucumber – 20 g;
• soy-based sauce – 50 g;
• boiled squid – 60 g;
• sesame seeds - for decoration.

If desired, you can use nut sauce instead of soy sauce as a dressing. It is characterized by a delicate spicy flavor and pleasant aroma, as it contains sesame seeds mixed with roasted peanuts and dry red wine.

You can prepare a salad based on squid and cucumber by following these steps:

1. Thaw seaweed on a plate in the refrigerator.
2. Clean the squid, boil for 3 minutes. until done in lightly salted water.
3. Wash the cucumber and chop it into long strips together with the seafood.

4. Place the ingredients in a salad bowl, add seaweed, red pepper soy sauce and mix well.
5. Sprinkle sesame seeds on top, garnish with lemon slices and serve.

Tasty or not: reviews

Exactly! As a connoisseur of this wonderful seaweed salad, I can confirm that here (in Russia) it has 2 names - chuka and kaiso. It is also good with the nut sauce with which it is always served. And I want to say that eating it with this sauce and a squeezed slice of orange (not lemon!!) is oh so delicious. True, it is also served with rings of hot red pepper, but I always painstakingly fish it out)) they reminded me, now my mouth is watering)) yum! By the way, a question that has been itching for a long time: these algae are of a juicy green color, which was always perceived as a natural pigment, but somehow I noticed (having dropped a piece on my clothes) that when this whole color is painted, it leaves a clear juicy green color. What it is?

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

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

Tati, https://www.forum-obovsem.com/viewtopic.php?p=129470

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

Satsuma, https://golodanie.su/forum/printthread.php?t=6523

With funchose

Salad with Chuka, the recipe of which allows you to use funchose, can be stored in the refrigerator compartment in an airtight container with a lid for 3 days. Due to the fact that the composition contains vegetables, noodles and ham, the treat can be served at the table for lunch as an independent snack without a side dish. The dish satisfies well and satisfies the feeling of hunger for a long period of time.

Noodle salad with Chuka must be prepared from the ingredients described in the following paragraphs:

• light sesame seeds – 10 g;
• light rice vinegar – 30 ml;
• white sugar – 25 g;
• ham – 50 g;
• dried crushed pepper - a pinch;
• funchose – 1 skein;
• sesame oil – 10 ml;
• olive oil – 10 ml;
• carrots – 50 g;
• cucumber – 50 g;
• soy-based sauce – 40 ml;
• dried Chuka seaweed – 5 g.

It is advisable to use a light-colored soy sauce. Instead of white rice vinegar, you can use any other that is available. From the specified amount of ingredients you can make approximately 4 servings of salad.

You can create a snack with Chuka and ham by following these steps:

1. Immerse the funchose in warm liquid for 40 minutes.
2. Wash the vegetables, chop the carrots into strips on a Korean carrot shredder, chop the cucumber into thin slices.
3. Chop the ham into strips.
4. Seaweed in 5 minutes. Cover with warm liquid before starting production.
5. Add soy sauce, olive and sesame oil, ground pepper, granulated sugar, rice vinegar into a small container and mix well.
6. Transfer the noodles to a sieve and squeeze out excess water with your hands.

7. Cut the soaked funchose into several parts and place in a container of suitable volume.
8. Squeeze out the remaining liquid from the algae and add it to the funchose.
9. Add cucumbers with ham and carrots.
10. Sprinkle with sesame seeds and pour in soy sauce.
11. Mix all ingredients well and cover with cling film and place in the refrigerator for 30 minutes. for cooling.

Healthy wakame seaweed salad

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

Prepare the following assortment of products:

• Wakame seaweed (dried) – 10 g
• Cucumbers (avocado) - 1-2
• Soy sauce - 2 tbsp.
• 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 cucumbers - just a vitamin bomb that is prepared in a matter of minutes.

Watch the video and prepare yourself this green miracle salad with a spicy original taste.

With nut sauce

Salad with Chuka, the recipe of which uses nut sauce for dressing, can be consumed as a stand-alone snack or supplemented with fish or seafood. Seaweed goes well with eggs, vegetables and eel. The delicacy is suitable for those who adhere to vegetarian and dietary diets.

Salad with Chuka based on nut sauce should be prepared using products from the following list:

• bell pepper – 100 g;
• seaweed – 250 g;
• sesame seeds – 25 g;
• nut-based sauce – 50 ml;
• fresh cucumber – 120 g.

The above products are enough to create 2 servings.

The process of creating a snack with the addition of sesame seeds and fresh cucumber is shown in the following steps:

1. Remove the finished seaweed from the bag, carefully squeeze to remove excess liquid and transfer to a sieve for 5 minutes.
2. After the time has passed, transfer the ingredient to a plate.
3. Wash the pepper, remove the stalk with seeds, chop into thin strips and place in a plate with seaweed.
4. Wash the cucumber, remove the skin, chop into strips and add to the rest of the products.
5. Place sesame seeds in a preheated dry frying pan, lightly fry and transfer to a salad bowl.

6. Pour in the sauce, mix thoroughly and serve the treat.

With rice

A seaweed-based salad can be made low-calorie, healthy and dietary if you include celery greens and boiled rice. The recipe for the dish is quite simple and does not require a long time to prepare. The nutritional value of the treat is approximately 61 kcal per 100 g serving.

The ingredients required to create the snack are shown in the following list:

• celery greens – 3 leaves;
• olive oil – 15 ml;
• boiled short grain rice – 100 g;
• bell pepper – 50 g;
• freshly squeezed lemon juice – 15 ml;
• Chuka – 300 g.

Rice groats can be short-grained, parboiled, or long-grained. The main thing is that the product remains crumbly after cooking. For dressing, it is best to use olive oil. However, if it is not there, you can use any other refined product. This is required so that the finished salad does not have a specific smell or taste. To prevent the appetizer from turning out watery, be sure to drain the liquid from the seaweed.

You can prepare a salad based on rice and seaweed by following the points below:

1. Rinse the vegetables and chop into strips.
2. Squeeze out excess moisture from the algae.
3. Place the ingredients in one container and sprinkle with lemon juice.
4. Add the oil, mix well and serve the dish.

With eel

To the Chuka seaweed salad, you can add eel fillet, which is pre-fried in sugar along with rice wine and soy sauce. Fried fish makes the snack more appetizing and nutritious. The dish is suitable for an evening meal and serving at a holiday table. Despite the fairly large list of ingredients, the calorie content of the finished treat is not too high, so it is suitable for those who are watching their body weight.

A flavorful eel-based appetizer should be prepared if you have products from the following list:

• fish broth – 2 ml;
• fried eel – 100 g;
• ginger root – 5 g;
• sesame – 20 g;
• lime – 90 g;
• sesame seed oil – 20 ml;
• sunflower oil – 40 ml;
• carrots – 50 g;
• Chuka seaweed – 80 g;
• cucumbers – 100 g;
• chili – 20 g;
• granulated sugar – 5 g;
• bell pepper – 100 g;
• salad mix – 80 g;
• soy sprouts – 60 g;
• soy based sauce – 10 ml.

To cut cucumber with carrots and sweet peppers, you can use a Korean carrot grater. If it is not available, you need to cut the vegetables with a knife into very thin strips. Instead of lime, you can take 1 regular lemon. Citrus will give the product a similar sour taste. Only 2 servings of the dish can be made from the above components. If desired, the proportions of ingredients can be increased.

The step-by-step process of preparing a treat based on sweet peppers and cucumbers is described in the following paragraphs:

1. Pour sunflower and sesame oil into a container, add granulated sugar, fried sesame seeds with fish broth, add soy sauce and mix thoroughly.
2. Remove the zest from ½ of the lime, squeeze out the juice from ¼ and add the ingredients to the rest of the ingredients.
3. Wash, peel, cut the ginger into strips and place in a container.
4. Wash the chili pepper, cut off 2 small pieces and add to the ingredients in a container with sauce.
5. Wash the bell pepper, remove the seeds, cut into strips and place in a container with the ingredients.
6. Wash the carrots and cucumbers and use a Korean carrot grater to chop the products into strips.

7. Combine the salad mix with vegetables, add soy sprouts and seaweed, pour in the sauce and stir thoroughly.
8. Cut the eel into pieces and place in a container with the rest of the products.
9. Sprinkle the dish with sesame seeds and serve with Japanese chopsticks.

List of vitamins and microelements

Useful tips and tricks

Useful tips will tell cooks how to choose seaweed and store ingredients:

• if the seaweed does not have its characteristic color or is harsh in taste, it is best to discard this product, since its storage conditions have been violated;
• the taste of seaweed differs from seaweed in its juiciness, elasticity and crispy structure;
• When purchasing packaged seaweed, you should carefully study the date of manufacture;
• Chuka seaweed is stored frozen for 1 year and in case of unexpected defrosting, the product may deteriorate;
• It is recommended to purchase frozen products in transparent packaging, since the quality of the product will be visually visible;
• the presence of a large amount of ice in the packaging of the product indicates that the contents have been repeatedly defrosted and re-frozen;
• fresh algae have a golden-green or malachite hue;

• a high-quality product has a characteristic marine smell with notes of iodine;
• It is recommended to store homemade nut sauce for no more than 2 days;
• the sauce used to dress the salad can be stored in the refrigerator compartment in a closed container for no more than 14 days;
• In the absence of yuzu juice, it is permissible to replace the component with a mixture of tangerine and lemon juice in a 1:1 ratio.

Chuka seaweed is a storehouse of vitamins, so a salad based on it is a nutritious product suitable for those who follow the principles of proper nutrition and dietary nutrition. In recipes, the product is supplemented with seafood, vegetables, fish and rice noodles. Algae give the snack a slightly spicy taste, as well as a feeling of fullness.

Beneficial features

The beneficial properties of chuka algae are due to the presence of many microelements. Their iodine content is especially pronounced. Regular consumption of wakame fully satisfies the daily replenishment of nutrients in the body for dieters and vegetarians. They:

• Improves the functioning of the heart and cardiovascular system;
• Helps strengthen blood vessels;
• Remove toxins and waste from the body, cleansing the liver and intestines;
• Normalize the functioning of the gastrointestinal tract;
• Effectively cope with constipation and diarrhea;
• Reduces bad cholesterol levels;
• Optimize thyroid function;
• Helps improve vision and hearing;
• They should be consumed as food for psoriasis;
• Due to their rich chemical composition, they promote skin rejuvenation.

An additional benefit of the product is to improve brain function.
The benefits of algae can be highlighted separately for men in the form of increased production of testosterone and sperm. In women, they help improve the functioning of the reproductive system and tone the muscles. Do you eat seaweed?

• Yes 89%, 617 votes
  617 votes 89%

  617 votes - 89% of all votes

• No 11%, 77 votes

  77 votes 11%

  77 votes - 11% of all votes

Total votes: 694

24.09.2019

• Yes 89%, 617 votes
  617 votes 89%

  617 votes - 89% of all votes

• No 11%, 77 votes

  77 votes 11%

  77 votes - 11% of all votes

Total votes: 694

24.09.2019

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The use of wakame is especially important for people with an increased risk of developing cancer. The girls appreciated the beneficial cosmetic effects of algae. They are used to make masks for the face and hair. The latter, after such care, become thicker and shinier. The composition of the product helps restore sleep, eliminates neuroses and other worries.

Information: Chuka algae is a powerful aphrodisiac that increases male and female libido.

Chuka algae is beneficial, but can cause harm. They are not recommended for use in the first and last trimesters of pregnancy. In the first trimester, cases of heartburn are common; in recent months, it can cause premature contractions.

Harm can also occur during breastfeeding. The high iodine content in the plant leads to hormonal changes in the baby and causes allergies. For the same reasons, children under 12 years of age are prohibited from consuming wakame. After crossing this milestone, this product only brings benefits.