Japanese Wakame and Cucumber Salad with Sesame Dressing

What you need

• 10 g (1/3 oz) dried cut wakame
• 1 small cucumber, about 150 g
• 3 tbsp rice vinegar, unseasoned
• 1 tbsp light soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• 1 tsp fresh ginger, finely grated
• 1 tbsp toasted white sesame seeds
• salt, a pinch, to taste

Method

Restated from the original video

1. 1

   Soak the wakame in a bowl of cold water for 5-10 min, until soft and bright green. It swells to about ten times its dry size.

2. 2

   Slice the cucumber as thinly as you can, toss with a pinch of salt and leave for 5 min.

3. 3

   Drain the wakame, rinse it under cold water and squeeze out as much water as you can. Cut off any thick, tough stem pieces and cut the rest into bite-size lengths.

4. 4

   Squeeze the cucumber slices gently to remove the liquid they released.

5. 5

   In a small bowl, stir the rice vinegar, soy sauce, sesame oil, sugar and ginger until the sugar dissolves.

6. 6

   Toss the wakame and cucumber with the dressing.

7. 7

   Divide among small bowls and scatter the sesame seeds on top. Serve cold, within 30 min, while the cucumber is still crisp.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.