Japanese Cucumber Salad
Ingredients
-
1
cucumber
cucumber
-
5
g
dried seaweed wakame
-
2
tsp
salt
-
2
tsp
rice vinegar
-
2
tsp
mirin
-
2
tsp
ususkuchi soy sauce
-
to sprinkle
none
sesame seeds
Instructions
- Combine all Amazu ingredients in a small bowl, stir, and set aside.
- Wash and slice the cucumber into 2mm thick slices.
- Sprinkle salt over the cucumber slices and toss to coat evenly.
- Let the salted cucumber sit for 10 minutes to draw out moisture.
- Soak the dried seaweed in 2 cups of water for 10 minutes.
- Drain and squeeze out the water from both the cucumber and seaweed.
- Mix the cucumber and seaweed in a bowl and pour the Amazu vinegar mixture over them.
- Serve in a small bowl and sprinkle with sesame seeds.
Nutrition Facts (estimated)
Servings
2
Calories
30
Total fat
0g
Total carbohydrates
5g
Total protein
1g
Sodium
2723mg
Cholesterol
0mg
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