Japanese Sunomono Cucumber Salad Wakame Optional 1771822928553 3e2r

Ingredients

• 2 large Japanese or Persian cucumbers
• 0.5 teaspoon Salt
• 4 tablespoons Rice vinegar
• 2 tablespoons Granulated sugar
• 0.5 teaspoon Soy sauce
• 1 teaspoon Toasted sesame seeds
• 1 tablespoon Dried wakame seaweed(optional)
• 0.25 teaspoon Ginger, freshly grated(optional)
• 1 pinch Dashi powder

Instructions

1. 1

   Slice the cucumbers into very thin rounds using a mandoline or a sharp knife.

2. 2

   Place cucumber slices in a bowl, sprinkle with salt, and let sit for 5 minutes to draw out moisture.

3. 3

   If using wakame, soak it in a small bowl of water for 5 minutes until rehydrated, then drain and squeeze dry.

4. 4

   In a separate small bowl, whisk together the rice vinegar, sugar, soy sauce, and dashi powder until the sugar is fully dissolved.

5. 5

   Squeeze the salted cucumbers firmly with your hands to remove as much excess water as possible.

6. 6

   Combine the squeezed cucumbers and rehydrated wakame in a clean mixing bowl.

7. 7

   Pour the vinegar dressing over the vegetables and toss gently to coat.

8. 8

   Garnish with toasted sesame seeds and grated ginger before serving chilled.