Ingredients for 4 Servings
Cucumber (キュウリ / Kyūri) 2
Salted wakame (塩蔵わかめ / Enzō wakame) 30 g
Salt (塩/ Shio) Pinch
Sesame seeds (胡麻 / Goma) To taste
Ginger (しょうが / Shōga) To taste
Sushi Vinegar (合わせ酢 / Awase-su)
Vinegar (酢/ Su) 2 tbsp
Sugar (砂糖 / Satōh) 1 tbsp
Soy sauce (醤油 / Shōyu) 1/2 tsp
How to Make
1. Slice the cucumbers into thin rounds and lightly salt them. Julienne the ginger.
2． Soak the wakame in water to remove the excess salt. Bring a pot of water to a boil and parboil the wakame.
３. Make the sushi vinegar by combining the vinegar, sugar, and soy sauce.
４. Once the cucumber slices have softened, gently squeeze the water out of them.
５. Combine the cucumber slices and wakame in a salad bowl and drizzle on the sushi vinegar. Garnish with sesame seeds and julienned ginger.
Note: Delicious variations of this salad can be created by adding ingredients such as octopus slices, the baby sardines known as “shirasu,” and edamame.
Recipe Developed by Yukiko Yajima
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