Recipe: Cucumber and wakame salad

This dish is a great introduction to Japanese cooking. It demonstrates how easily dried seaweed can be transformed into a ripe, green salad ingredient, simply tossed with a sharp dressing and a bonito garnish. To make the dish a little more substantial, add cooked prawns, fried tofu or shelled edamame beans.

Ingredients Serves: 4


For the dressing


To garnish


Method

  1. Soak the dried wakame in cold water for 10 minutes to rehydrate.
  2. Halve the cucumber lengthways, scoop out the seeds and slice finely on the diagonal. Sprinkle salt over the cucumber slices, rinse after 10 minutes and pat dry with kitchen paper.
  3. Make the dressing by mixing together the rice vinegar, mirin, soy sauce, sesame oil, and caster sugar in a small jug.
  4. Put the cucumber slices and rehydrated wakame in a mixing bowl and toss with the dressing.
  5. Serve in small bowls with a big pinch of bonito flakes to garnish.

0 comments

Leave a comment

Please note, comments must be approved before they are published