A refreshing, umami-rich dish. Enjoy the crispness of the cucumbers, the slight chewiness of the wakame, and the perfect balance of sweet, salty, and tangy flavours from the dressing.
An ideal side dish for sushi, grilled fish, teriyaki chicken, or even as a refreshing addition to a bento box. It pairs wonderfully with steamed rice and other light Japanese dishes.
Ingredients:
- 1 large Japanese cucumber (or English cucumber)
- 1 tbsp dried wakame seaweed
- 1/2 tsp salt (for salting the cucumbers)
For the Dressing:
- 3 tbsp white sushi vinegar
- 1 tbsp soy sauce
- 1 tsp sugar (adjust to taste)
- 1/2 tsp sesame oil (optional, for extra flavour)
- 1 tsp mirin (optional, for a touch of sweetness)
For Garnish:
- 1 tbsp toasted sesame seeds
- Sliced spring onions (optional)
- 1 small sheet of roasted nori (cut into thin strips, optional)
- Thinly sliced lemon or yuzu zest (optional for extra fragrance)
Method:
1. Prepare the Cucumber:
- Thinly slice the cucumber into rounds or half-moons (if using a larger cucumber).
- Place the cucumber slices in a bowl, sprinkle with 1/2 tsp of salt, and toss to coat. Let it sit for about 10 minutes. This process helps draw out excess moisture and makes the cucumber crispier.
- After 10 minutes, rinse the cucumbers under cold water to remove the salt, then pat them dry with a clean towel.
2. Rehydrate the Wakame:
- While the cucumbers are resting, place 1 tbsp of dried wakame seaweed in a small bowl and cover it with warm water. Let it soak for 5-10 minutes, or until the wakame has expanded and softened.
- Drain the wakame and gently squeeze out any excess water. Set aside.
3. Prepare the Dressing:
- In a small bowl, combine the white sushi vinegar, soy sauce, sugar, and sesame oil (if using). Stir well until the sugar is completely dissolved.
- Taste the dressing and adjust the sweetness or saltiness as desired. If you want a slightly sweeter flavour, add the mirin.
4. Assemble the Salad:
- In a medium bowl, combine the cucumber slices and rehydrated wakame.
- Pour the prepared dressing over the vegetables and toss gently to coat everything evenly.
5. Garnish and Serve:
- Sprinkle the top with toasted sesame seeds, a few strips of roasted nori, sliced green onions, or lemon/yuzu zest for extra flavour.
- Serve immediately for a crisp texture, or refrigerate for about 15-20 minutes to let the flavours develop.