1. Soak Wakame seaweed into cold water. Wait 5 minutes.
2. Combine dashi, sugar, and hot water in a medium size bowl. Mix well.
3. Add soy sauce and vinegar. Mix. Set aside allowing to cool.
4. Thinly slice the cucumber. You can peel partially to make it look pretty.
5. Place the sliced cucumber to cold salty water. Wait 5 minutes.
6. Drain the cucumbers and squeeze small amount of cucumbers with a kitchen clothe, then place it to the vinegar mixture.
7. Add wakame to the cucumber. Combine well. Serve as chilled.
Wakame seaweeds are the wonderful source of calcium!
I'm using "Fueru Wakame Chan," a very popular dried wakame by Riken in Japan.
2. Combine dashi, sugar, and hot water in a medium size bowl. Mix well.
3. Add soy sauce and vinegar. Mix. Set aside allowing to cool.
4. Thinly slice the cucumber. You can peel partially to make it look pretty.
5. Place the sliced cucumber to cold salty water. Wait 5 minutes.
6. Drain the cucumbers and squeeze small amount of cucumbers with a kitchen clothe, then place it to the vinegar mixture.
7. Add wakame to the cucumber. Combine well. Serve as chilled.
Wakame seaweeds are the wonderful source of calcium!
I'm using "Fueru Wakame Chan," a very popular dried wakame by Riken in Japan.