Best Refreshing cucumber and wakame (sea vegetable) sweet and sour salad

Whether you are an university student just beginning your own cooking experiments or an experienced chef with numerous dinner events under your belt, there is always something brand-new to find out about cooking. We hope these Refreshing cucumber and wakame (sea vegetable) sweet and sour salad recipe and tips can help you in your kitchen area tonight, and get used to remarkable home-cooked dishes.

Japanese cuisine has embraced edible sea vegetables, particularly nutrient-rich seaweed, for centuries because they contain the widest variety of minerals of any vegetable group. With its subtly sweet flavor and silky-smooth texture, wakame stands out as a favorite. It is most often incorporated into soups.

Provide long cucumber.
You need dried wakame (sea vegetable).
Prepare soy sauce.
You need rice vinegar.
You need to prepare sugar.
You need to prepare salt.
You need fish stock (optional).

Short Tips:

When saving components that you will certainly use for cooking it is a great habit to stock them in large quantities and also freeze them in plastic bags. This will certainly make preparing food less complicated and much faster. For instance, when preparing vegetables, you can simply draw them out of the freezer as well as simply boil them.

Soak the wakame in plenty of cold water for 8-10 minutes..
Slice cucumber thinly and mix with some salt. Leave for 5 minutes..
Mix soy sauce, vinegar, sugar and fish stock or water in a bowl..
Squeeze wakame and cucumber and mix with above dressing..

Slice the cucumbers into thin, ⅛ inch slices and arrange them neatly around a serving plate. Mix the sweet wine or honey, the vinegar, liquamen, pennyroyal (or mint), and asafetida (optional) and pour over the cucumber slices. Drain wakame, and transfer to medium bowl. The combination of cucumber and wakame is one of the most popular types of Sunomono. If you have a mandolin or vegetable slicer, it's a breeze to make this.

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