KYURI NO SUMOMI (Vinegared Cucumber)
(6 or 8 servings.
4 medium cucumbers, peeled, halved lengthwise, seeded
1 piece wakame seaweed (about 1 cup soaked). (Optional)
1/2 cup rice vinegar, or distilled vinegar
2 Tbsp. soy sauce
1 Tbsp. mirin, or sweet sherry
Slice cucumbers very thinly on a diagonal. Place in a bowl and
salt moderately. Set aside for 20 minutes. Drain, rinse with
water, squeeze gently to remove excess moisture. Add Wakame,
chopped coarsely, and dressing ingredients. Toss and heap a small
amount into center of tiny salad bowls.