Green Sea Salad Kyuri To Wakame No Su No Mono Recette

Comment préparer Green Sea Salad Kyuri To Wakame No Su No Mono

1. In a small bowl, soak 2 tablespoons of dried wakame seaweed in 1/2 cup of warm water for 20-25 minutes, or until softened and expanded.
2. Rinse the wakame thoroughly under cold water and gently squeeze out excess water.
3. Remove any tough stems from the wakame and coarsely chop it.
4. In a small saucepan, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon sugar.
5. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves completely.
6. Remove from heat and let the dressing cool completely. Refrigerate for best results.
7. While the dressing chills, prepare the cucumber. Peel the cucumber if it's waxed.
8. Slice the cucumber in half lengthwise, then thinly slice into half-moons.
9. Sprinkle the cucumber slices with 1/2 teaspoon of salt and let them sit for 5 minutes to draw out excess moisture.
10. Gently squeeze out excess moisture from the cucumber slices.
11. In a medium bowl, combine the well-drained wakame and cucumber.
12. Pour the chilled dressing over the salad and toss gently to combine.
13. Serve immediately, chilled or at room temperature. Enjoy!