Stir-Fried Seaweed and Mushrooms

Stir-Fried Seaweed and Mushrooms

I've been stocking this dish constantly ever since I started eating brown rice. These days, I'm seasoning it quite simply with just soy sauce -- macrobiotic style. This is also amazing with white rice.

Ingredients: 4 servings

Wakame seaweed
100 g
Mushrooms (of your choice)
1 bag
Vegetable oil
2 teaspoons
Soy sauce
1 tablespoon or more
White toasted sesame seeds
as needed


1. Cut the seaweed into bite-sizes. Remove the hard stem from the mushrooms and also slice into bite-sizes.
2. Heat some oil in a frying pan over medium heat. Add the mushrooms and stir-fry. When they're thoroughly cooked, turn the heat to high and add the seaweed. Briskly stir-fry.
3. Drizzle in the soy sauce to season, and remove from heat.
4. Sprinkle with sesame seeds to finish.

Story Behind this Recipe

Stir-fried seaweed has always been my favorite dish. When I started eating brown rice, I recognized how it works brilliantly with stir-fried seaweed, and so I've been cooking seaweed often. I used to season it with soy sauce, mirin, bonito flakes, etc., but then I started cooking macrobiotic dishes and so I reduced the seasoning to just soy sauce. Now my kids gobble up most of this and I only get a small amount. Maybe I should double the recipe from now on?