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![Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]](https://yt3.ggpht.com/ytc/AIdro_krl9zUBCHUfrNr6Rjns0K3Z_bT0MXfyrnTy_oXf2fyyw=s240-c-k-c0x00ffffff-no-rj)
20minutes
Soak the cut wakame seaweed in water and put it back.
Drain the rehydrated wakame seaweed well and cut into small pieces.
Heat a frying pan and grind sesame oil.
Add grated garlic and fry lightly over low medium heat.
にんにくの香りが立ってきたら、わかめを加えて炒める。
みりんと醬油を加え、汁気が無くなるまで1分程炒める。
ご飯に塩をふり、わかめを加える。
いりごまを加え、混ぜ合わせたら完成。
・ You can taste it and add salt or soy sauce if you like.
・ It is recommended to add Shirasuya Jako.
・ Squeeze the wakame seaweed tightly to drain it.
・ The rice should be warm and freshly cooked.
・ It is recommended to eat only wakame seaweed without mixing it with rice.
![Udon (chilled oil udon with salted kelp and fish powder) | Recipe transcription by Dareuma [Cooking researcher]](https://i.ytimg.com/vi/ovR-2rNuWLg/mqdefault.jpg)
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