Wakame Seaweed and Cucumber Salad Recipe
Ingredients
| Wakame seaweed | 3 Ounce, sliced | |
| 5 plus 2 tablespoons rice vinegar | ||
| Salt | 1/3 Teaspoon | |
| 2 small cucumbers, sliced thin | ||
| Canned tuna | 2 Ounce, boiled | |
| Sugar | 2 Tablespoon | |
| Soy sauce | 1/2 Teaspoon | |
| 1-inch fresh ginger, peeled and shredded for garnish | ||
Directions
MAKING
1) Blanch the wakame seaweed, drain well and sprinkle with one tbsp vinegar.
2) Season the sliced cucumber with the salt, squeeze out excess water after 5 min.
3) Blanch the shirasuboshi , drain well and sprinkle with one tbsp vinegar.
4) In a bowl, add the vinegar, sugar, and soy sauce blend well to dissolve the sugar; lastly add the cucumber, shirasuboshi, and wakame seaweed.
SERVING
5) Garnish with the shredded ginger and serve immediately on an attractive plate.
1) Blanch the wakame seaweed, drain well and sprinkle with one tbsp vinegar.
2) Season the sliced cucumber with the salt, squeeze out excess water after 5 min.
3) Blanch the shirasuboshi , drain well and sprinkle with one tbsp vinegar.
4) In a bowl, add the vinegar, sugar, and soy sauce blend well to dissolve the sugar; lastly add the cucumber, shirasuboshi, and wakame seaweed.
SERVING
5) Garnish with the shredded ginger and serve immediately on an attractive plate.
Chef
