Cucumber and Wakame (sea weed) in Vinegar. I used dried wakame seaweed in this recipe but if you can get fresh wakame, that would be the best. Rehydrate the wakame seaweed and cut it into easy-to-eat pieces, then briefly boil it, transfer to cool water, and strain. This is a sunomono made with wakame, or seaweed, and cucumber.

Fermented from rice, rice vinegar plays an essential role in Japanese, Chinese. Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. You can cook Cucumber and Wakame (sea weed) in Vinegar using 8 ingredients and 2 steps. Here is how you cook it.

Ingredients of Cucumber and Wakame (sea weed) in Vinegar

It's 1 of cucumber (small).
Prepare 8-10 g of dried wakame.
Prepare 8 of prawns(boiled, optional).
Prepare 2 tbsp of dashi stock*.
Prepare 2 tsp of sugar*.
Prepare 4 tsp of rice vinegar*.
It's 0.5 tsp of graded ginger*.
It's of salt.

Yummy Wakame Seaweed Salad - Wakame Salad - Cooking with Sros. Seaweed Salad Recipe - Healthy Wakame Salad. Drain water and squeeze water out Squeeze water out from cucumbers. In a small bowl, mix rice vinegar, sugar, soy sauce.

Cucumber and Wakame (sea weed) in Vinegar instructions

Soak the dried wakame in a bowl of water for 5 minutes, then drain. Slice the cucumber thinly and lightly sprinkle salt. Leave for couple of minutes, then squeeze the water out..
Mix the *ingredients for the vinegar dressing. Toss the wakame, cucumber and optional vegetable/seafood right before serving..

Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes. In addition to bringing a unique. This cucumber wakame salad is my version of the Japanese sunomono salad without refined sugar. Cucumber wakame salad is a refreshing summer salad to get more sea vegetables into our diet. I love the refreshing and tangy sweet taste of the sunomono salad.