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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the wakame in the water for about 15 minutes. Drain, slice off the tough ribs and discard; cut the tender parts into ½-inch squares. Toss with the beans and radishes in a large bowl and set aside. | 2. In small bowl, which together the vinegar, mirin or sherry, mustard, oil, and black pepper. Toss with the beans, radishes, and wakame. | 3. Sprinkle with the toasted hazelnuts. | 4. TOASTING AND PEELING HAZELNUTS: | 5. Preheat oven to 350°F. | 6. Spread the nuts on a baking sheet and bake for about 10 minutes, or until toasted. Wrap the nuts in a towel and let steam for 1 minute. Rub the nuts with the towel to remove the skins, then cool. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wakame	4	ounces	seaweed seaweed	51.0291	10.3646	3.4360000000000004	0.7257
water	2	cups		0.0	0.0	0.0	0.0
cannellini bean	1	can	rinsed drained	-	-	-	-
radish	1	cup	sliced	18.56	3.944	0.7888	0.11599999999999999
rice vinegar	3	tablespoons		-	-	-	-
mirin	1	tablespoon		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
pepper				-	-	-	-
hazelnut	1/4	cup	toasted peeled crushed	79.8	12.0	0.0	4.002

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