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LOCATION: Recipes >> Asian >> Seaweed Salad 06

Print this Recipe    Seaweed Salad 06

Kyuri To Wakame No Sunomono

1/2 cucumber
15 grams dried wakame
100 ml rice vinegar
1 tablespoon sugar
1 tablespoon Japanese soy sauce
1 teaspoon salt
juice of 1/2 lemon
ginger pickle (gari)

Cut the cucumber in half lengthways, then slice it thinly crossways.
Soak the slices in slated water for 10 minutes, then drain and
lightly squeeze them.

Soak the wakame in water for 5 to 10 minutes, then when it has
fully expanded, cut it crossways into 3-cm wide pieces. Put the
wakae into boiling water, then drain it, tossing the pieces in a
sieve to remove the last of the water.

Mix the rice vinegar, sugar, Japanese soy sauce and salt

Blend the Sanbai Zu and the lemon juice in a bowl, then mix in all
the other ingredients. Divide the red ginger pickles into four
pieces. Arrange neat heaps of the salad in small individual bowls
and put the red ginger pickles on top.

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