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Wakame Seaweed And Cucumber Salad

Chef.Morimoto's picture
Ingredients
  Wakame seaweed 3 Ounce, sliced into 2-inch lengths (90 Gram)
  Rice vinegar 7 Tablespoon
  Salt 1⁄3 Teaspoon
  Cucumbers 2 Small, sliced thin
  Shirasu boshi/Canned salmon /tuna flakes /shreds of crab meat /boiled chicken 2 Ounce, boiled (55 Gram, Dried Tiny-Sardines)
  Sugar 2 Tablespoon
  Soy sauce 1⁄2 Teaspoon
  Fresh ginger 1 Inch, peeled and shredded (For Garnish)
Directions

MAKING
1) Blanch the wakame seaweed, drain well and sprinkle with one tbsp vinegar.
2) Season the sliced cucumber with the salt, squeeze out excess water after 5 min.
3) Blanch the shirasuboshi , drain well and sprinkle with one tbsp vinegar.
4) In a bowl, add the vinegar, sugar, and soy sauce blend well to dissolve the sugar; lastly add the cucumber, shirasuboshi, and wakame seaweed.

SERVING
5) Garnish with the shredded ginger and serve immediately on an attractive plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Blanching
Dish: 
Salad
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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