Seared Sea Anemone on a Bed of Wakame Seaweed

1Preparing the Sea Anemone Rinse the fresh sea anemone (4) under cold water to remove any debris or sand. Pat dry with paper towels.

2Preparation of Wakame Seaweed (200 g) Bed In a bowl, soak the wakame seaweed (200 g) in cold water for 5 minutes. Drain and squeeze out excess water. In a separate bowl, mix the rice vinegar (1 tablespoon), sesame oil (1 teaspoon), and soy sauce (1 tablespoon). Add the wakame seaweed (200 g) and toss to combine. Set aside.

3Searing the Sea Anemone In a large skillet, heat the olive oil (2 tablespoons) over medium-high heat. Add the sea anemone and sear for 1-2 minutes on each side until lightly golden. Squeeze lemon (1) juice over the sea anemone during the last minute of cooking.

4Assembling the Dish Arrange the prepared wakame seaweed (200 g) on a serving platter to create a bed. Place the seared sea anemone on top of the bed of wakame. Sprinkle caleurpa racemosa (¼ cup) and tobiko over the sea anemone. Garnish with microgreens (¼ cup) and toasted sesame seeds (1 tablespoon).