Servings: 2 servings
Ingredients
Cucumber
- 1 cucumber Japanese (kyuri)
- 0.25 teaspoon salt
Wakame
- 2 g wakame dried, or 20 g salted wakame
Dressing
- 1 tablespoon rice vinegar
- 0.5 tablespoon sugar
- 1 teaspoon soy sauce
Procédé
Cucumber
- Cut the cucumber into thin slices.1 cucumber
- Put the slices in a bowl.
- Sprinkle with the salt and toss to coat them well.0.25 teaspoon salt
- Let sit for about 5 minutes, until the cucumber is pliable and has released some water.
- Firmly squeeze the cucumber by hand to press out the water: if squeezed before it is pliable, it will break and lose its shape.
Wakame
- Rehydrate the dried wakame in water for about 5 minutes.2 g wakame
- If using salted wakame, rinse it quickly.
- Then soak it in a large amount of water for 5 to 10 minutes to remove the salt.
- Then cut it into bite-size pieces.
- Squeeze the wakame to drain it.
Dressing
- Put the cucumber and wakame in a bowl.
- Add the rice vinegar, sugar and soy sauce.1 tablespoon rice vinegar, 0.5 tablespoon sugar, 1 teaspoon soy sauce
- Mix.
Notes
Japanese cucumbers are slender, thin-skinned and almost seedless; one weighs about 100 g. If you can't find one, a mini cucumber (Lebanese type) works well; with an English cucumber, use about 100 g and remove the seeds. Cut the slices 1 to 2 mm thick, ideally on a mandoline, so they are even.
Variations: slices of cooked octopus, cut on the diagonal, can be added to the cucumber with the same dressing; a little julienned ginger or finely shredded shiso, added at the end, brings freshness. Cooked shrimp or surimi sticks (kani) are also common.
Did you make this recipe?Tag @marcwiner on Instagram!