Cucumber 🥒 Wakame Seaweed Salad
kittiechan♡ @cook_17532631
The cucumbers are freshly harvested this morning!
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- 1
I rather use Raw Wakame Seaweed from Japan for the Seaweed Salad. I bought from Mitsuwa.
- 2
Soak Wakame in the cold water. When it is hydrated spread it out on the cutting board so that it’s easy to to cut into 1 bite size.
- 3
Cut off the stem part of the Wakame, cut into strips then cut into a bite size.
- 4
Slice cucumbers into 1/5”, carrot into Sengiri (Cut into long thin pieces) and put in the bowl. Put salt and mix, wait 15 minutes, drain, take out excess water by 2 hands pressing carefully so that you can keep the shape of the cucumbers nicely.
- 5
Mix Vinegar, Brown sugar, Mirin in a separate bowl. Add it to the bowl with 🥒 🥕, put in the refrigerator for at least 30 minutes before serving!
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Green up in Japan, living in the US currently.The first job I had was at a local 🍜 shop, The second job was at a cafe & Pub specializing in 🍝 and 🍕in Japan. So, I cook Japanese fusion food with Italian and Mexican.
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