Cucumber and Wakame (sea weed) in Vinegar - Japanese #vegan

Name: Cucumber and Wakame (sea weed) in Vinegar - Japanese #vegan
Total time: 900 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 cucumber (small); 8-10 g dried wakame; 8 prawns(boiled, optional); 2 tbsp dashi stock*; 2 tsp sugar*; 4 tsp rice vinegar*; 0.5 tsp grated ginger*; salt

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

"Sunomono" is a traditional, light side dish, often made with cucumber and other vegetable or seafood, tossed in rice vinegar based dressing. It's less salty than pickles and can be eaten more in volume but has the similar refreshing, crunchy effect.

#japanese #traditional #healthy #vegan

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

#japanese #traditional #healthy #vegan

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Ingredients

15 minutes

4 servings

1cucumber (small)
8-10 gdried wakame
8prawns(boiled, optional)
2 tbspdashi stock*
2 tspsugar*
4 tsprice vinegar*
0.5 tspgrated ginger*
salt

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Steps

15 minutes

1

Soak the dried wakame in a bowl of water for 5 minutes, then drain. Slice the cucumber thinly and lightly sprinkle salt. Leave for couple of minutes, then squeeze the water out.
2

Mix the *ingredients for the vinegar dressing. Toss the wakame, cucumber and optional vegetable/seafood right before serving.