Wakame and Cucumber Salad
Ingredients
- 30 gwakame seaweed (dried)
- 1 pcCucumber (thinly sliced)
- 2 tbspsoy sauce
- 3 tbspRice vinegar
- 1 tbspSesame oil
- 1 tspWhite sugar
- 1 tbspSesame seed (toasted)
- 1 tspGinger ground
- 1 tspFresh ginger (grated)
Method
Deep forest-green seaweed ribbons, supple and briny, tossed with translucent cucumber slices. The dressing is sharp with rice vinegar and rich with toasted sesame oil.
- 1
Soak the dried wakame in a large bowl of cold water for 10 minutes. The seaweed should double in volume, become flexible, and turn bright green. Drain and squeeze firmly between your hands to remove all water.
- 2
Slice the cucumber into very thin, almost transparent rounds. If you have a mandoline, use it. Sprinkle with a pinch of salt, let sit for 5 minutes, then rinse and pat dry.
- 3
In a bowl, mix the rice vinegar, soy sauce, white sugar, ground ginger, and grated fresh ginger. Stir until the sugar grains are completely dissolved. Pour in the sesame oil last so it doesn't block the sugar from dissolving.
- 4
Mix the seaweed, cucumber, and dressing. Add the sesame seeds. Let rest for 15 minutes in the refrigerator so the flavors penetrate the cucumber.
Frequently asked questions
How do you get this dish right?
- Squeeze the seaweed like a sponge to remove all water, otherwise the dressing will be diluted and bland.
- If the acidity is too sharp, add a teaspoon of mirin to mellow it out.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. The cucumber will lose its crunch over time.
