A picture of Mozuku Seaweed & Cucumber.

Mozuku Seaweed & Cucumber

cookpad.japan @cookpad_jp

My mother often used to make this for me.

If you use a lot of cucumber, the dish will be crispy; but if you use more mozuku, it will be thick and creamy. Recipe by norinoribear

My mother often used to make this for me.

If you use a lot of cucumber, the dish will be crispy; but if you use more mozuku, it will be thick and creamy. Recipe by norinoribear

Mozuku Seaweed & Cucumber

cookpad.japan @cookpad_jp

My mother often used to make this for me.

If you use a lot of cucumber, the dish will be crispy; but if you use more mozuku, it will be thick and creamy. Recipe by norinoribear

My mother often used to make this for me.

If you use a lot of cucumber, the dish will be crispy; but if you use more mozuku, it will be thick and creamy. Recipe by norinoribear

Saved

Ingredients

160 gramsMozuku seaweed ( in vinegar)
1Cucumber
1Ginger juice
1Salt
1Soy sauce

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Steps

1

Slice the cucumber into small strips and rub them with salt. When the cucumber strips have wilted, drain the cucumber.
2

Mix the flavoured mozuku seaweed with the cucumber and add the ginger juice. Adjust the taste to your liking with soy sauce.

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cookpad.japan @cookpad_jp

on March 05, 2014 09:34

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Keywords

Cucumber Ginger Soy

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