Cucumber And Wakame Salad Recipe
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20 minutes prep time
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0 minutes cook time
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Easy
This dish is a great introduction to Japanese cooking. It demonstrates how easily dried seaweed can be transformed into a ripe, green salad ingredient, simply tossed with a sharp dressing and a bonito garnish. To make the dish a little more substantial, add cooked prawns, fried tofu or shelled edamame beans.
Ingredients Serves: 4
- 10g dried wakame seaweed
- 1 large cucumber
- 1 tsp salt
For the dressing
- 60ml rice vinegar
- 30ml mirin
- 30ml soy sauce
- 5ml sesame oil
- 1 tsp caster sugar
To garnish
- 10g bonito flakes
Method
- Soak the dried wakame in cold water for 10 minutes to rehydrate.
- Halve the cucumber lengthways, scoop out the seeds and slice finely on the diagonal. Sprinkle salt over the cucumber slices, rinse after 10 minutes and pat dry with kitchen paper.
- Make the dressing by mixing together the rice vinegar, mirin, soy sauce, sesame oil, and caster sugar in a small jug.
- Put the cucumber slices and rehydrated wakame in a mixing bowl and toss with the dressing.
- Serve in small bowls with a big pinch of bonito flakes to garnish.
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