Seaweed and Cucumber Salad with Rice Wine Vinegar Dressing Recipe
Ingredients
| Seaweed | 25 Gram, dried | |
| Cucumber | 1 Small | |
| Mirin | 75 Milliliter | |
| Rice wine vinegar | 75 Milliliter | |
| 2 tablespoons golden caster sugar | ||
| Lemon juice | 2 Tablespoon | |
Directions
1. Place the seaweed in a bowl, cover with cold water and leave to stand for 15-20 minutes to soften.
2. Cut the cucumber in half lengthways, then slice it very thinly into half moons. Drain the seaweed and roughly chop any large pieces. Put the chopped seaweed in a bowl with the sliced cucumber.
3. Mix the mirin with the rice wine vinegar and sugar and heat very gently in a small saucepan until the sugar has dissolved. Remove from the heat and allow to cool, then add the lemon juice.
4. Pour the dressing over the seaweed and cucumber and toss lightly. Serve in small mounds on individual plates.
2. Cut the cucumber in half lengthways, then slice it very thinly into half moons. Drain the seaweed and roughly chop any large pieces. Put the chopped seaweed in a bowl with the sliced cucumber.
3. Mix the mirin with the rice wine vinegar and sugar and heat very gently in a small saucepan until the sugar has dissolved. Remove from the heat and allow to cool, then add the lemon juice.
4. Pour the dressing over the seaweed and cucumber and toss lightly. Serve in small mounds on individual plates.
Chef
