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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 8 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Rinse seaweed; soak in a bowl with water until softened, about 6 minutes. Drain seaweed; toss with 1 teaspoon of the sesame oil and ginger in a large bowl. | 2. Soak kale in a bowl with water to loosen dirt; rinse thoroughly. Chop kale into 1-inch strips. | 3. Heat 2 teaspoons of the sesame oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add seaweed mixture; cook until softened, about 1 minute more. Transfer seaweed mixture back to large bowl. | 4. Return skillet to heat; heat 1 tablespoon sesame oil. Add kale and liquid amino acid; toss to combine. Cover skillet and reduce heat to low. Cook until kale is just wilted, 5 to 10 minutes. Remove cover; cook and stir until excess moisture evaporates, about 1 minute more. | 5. Add kale to seaweed mixture; toss to combine. Garnish with toasted sesame seeds. Refrigerate until chilled, 10 to 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1/2	cup	seaweed	-	-	-	-
sesame oil	2	tablespoons	divided	240.44799999999998	0.0	0.0	27.2
ginger root	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
kale	1	bunch		-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
sesame seed	1	tablespoon	toasted	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.