Green Sea Salad (Kyuri to Wakame No Su No Mono) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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We had this recently at a Japanese restaurant and it was soooo good. I love seaweed. Recipe from At Home with Japanese Cooking by Elizabeth Andoh. Cook time is for soaking the dried wakame. Ingredients:
1 ounce dried wakame seaweed |
4 tablespoons rice vinegar |
3 tablespoons soy sauce |
2 teaspoons sugar |
1 cucumber (unwaxed is preferable) |
1/4 teaspoon salt |
Directions:
1. Soak the dried wakamé in a bowl of warm water for 20-25 minutes.
2. It should soften and expand.
3. Rinse under cold water and pat dry.
4. Remove any tough stems.
5. Chop wakamé coarsely.
6. In a small saucepan comine soy sauce, vinegar, and sugar and heat, stirring, until sugar melts.
7. Chill.
8. Peel the cucumber, if waxed.
9. Slice in half lenghtwise (the long way) and slice into thin half-moons.
10. Sprinkle with salt and let sit for a few minutes before gently squeezing the slices.
11. Be sure that your wakamé and cucumber are well drained.
12. Combine and pour dressing over and toss.
13. Serve chilled or at room temperature.
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