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Green Sea Salad Kyuri To Wakame No Su No Mono

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Ingredients

Adjust Servings:
1 ounce dried wakame seaweed
4 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons sugar
1 cucumber (unwaxed is preferable)
1/4 teaspoon salt

Nutritional information

36.7
Calories
1 g
Calories From Fat
0.1 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
1201.3 mg
Sodium
7.4 g
Carbs
0.7 g
Dietary Fiber
4.8 g
Sugars
2.5 g
Protein
97g
Serving Size

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Green Sea Salad Kyuri To Wakame No Su No Mono

Features:
    Cuisine:

    This is a good basic recipe. One of your reviewers did not like it, but they may have gotten the wrong type of wakame. Ito wakame is tougher and is better used in miso soup. fueru wakame is better for salad. Japaneste cucumbers work bettter since they keep the crunch longer. It also does taste better the next day. I also like the addition of shrimp or baby clams.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Green Sea Salad (Kyuri to Wakame No Su No Mono), We had this recently at a Japanese restaurant and it was soooo good I love seaweed Recipe from At Home with Japanese Cooking by Elizabeth Andoh Cook time is for soaking the dried wakame , This is a good basic recipe One of your reviewers did not like it, but they may have gotten the wrong type of wakame Ito wakame is tougher and is better used in miso soup fueru wakame is better for salad Japaneste cucumbers work bettter since they keep the crunch longer It also does taste better the next day I also like the addition of shrimp or baby clams , Very tasty! I love seaweed, so this really hot the spot I added spring onion to mine Next time I will add toasted black sesame seeds for even more flavour!


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    Steps

    1
    Done

    Soak the Dried Wakam in a Bowl of Warm Water For 20-25 Minutes.

    2
    Done

    It Should Soften and Expand.

    3
    Done

    Rinse Under Cold Water and Pat Dry.

    4
    Done

    Remove Any Tough Stems.

    5
    Done

    Chop Wakam Coarsely.

    6
    Done

    in a Small Saucepan Comine Soy Sauce, Vinegar, and Sugar and Heat, Stirring, Until Sugar Melts.

    7
    Done

    Chill.

    8
    Done

    Peel the Cucumber, If Waxed.

    9
    Done

    Slice in Half Lenghtwise (the Long Way) and Slice Into Thin Half-Moons.

    10
    Done

    Sprinkle With Salt and Let Sit For a Few Minutes Before Gently Squeezing the Slices.

    11
    Done

    Be Sure That Your Wakam and Cucumber Are Well Drained.

    12
    Done

    Combine and Pour Dressing Over and Toss.

    13
    Done

    Serve Chilled or at Room Temperature.

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    Wren Vargas

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