Ingredients
- 1 cucumber
- 5 g dried seaweed wakame mix
- 2 tsp salt
Amazu
- 2 tsp rice vinegar
- 2 tsp mirin
- 2 tsp ususkuchi soy sauce
- sesame seeds to sprinkle
Instructions
Amazu
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Combine all Amazu ingredients in a small bowl, stir them, and set aside.
Preparing cucumbers
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Wash and slice the cucumbers 2mm(0.078inch) thick.
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Place the sliced cucumbers into a small bowl and sprinkle the 2tsp of salt.
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Toss the cucumbers and salt in order to coat the cucumbers evenly with salt.
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Leave the cucumber with salt for 10 minutes to get the water out of the cucumbers.
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Place the dried seaweed in a small bowl with 2 cups of water and set aside for 10 minutes.
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Drain and squeeze the water out of the cucumber and seaweed.
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Place the cucumber and seaweed in a mixing bowl and pour Amazu vinegar mixture over the cucumber.
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Serve it in a small bowl and sprinkle with white sesame seeds.
Notes
- Other kinds of vinegar can be replaced – white vinegar, apple cider vinegar, balsamic vinegar, wine vinegar but each different vinegar will taste differently.
- Vietnamese cucumbers or continental cucumbers are recommended to use for this recipe.
- Wakame seaweed can be replaced with bits of cooked octopus, and Shirasu baby fish (cooked and dried)
- Instead of sprinkling white sesame seeds, garnish with finely chopped ginger is delicious too.