This one was made with dried wakame, the one used for making soup. If using whole or big pieces of wakame, additional steps for boiling and chopping are required.
Ingredients (2-3 servings):
20 gm dried wakame (I used small pieces wakame commonly use for miso soup)
1 Japanese cucumber, sliced
Pinch of salt
2 tbsp rice vinegar
1 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
1-2 tsp chilli flakes (optional)
2 tsp roasted sesame seeds (optional)
- Soak dried wakame in lukewarm water for 10-15 minutes or until it is fully bloomed. Drain well, then use paper towel to extract moisture.
- While soaking wakame, slice cucumber and mix well with pinch of salt. Then, set aside for about 10 minutes or so. Drain the liquid and use paper towel to extract moisture.
- Combine wakame and cucumber in a bowl, add in all other ingredients and mix well. Alternately, dressing maybe prepared separately in advance. Some dashi maybe added to taste.