Kyuri Sunomono

Summary

Ingredients

• 6 mini cucumber (s) or 1/2 snake cucumber
• sea-salt
• 1 teaspoon wakame
• 3 tablespoon rice vinegar (Mizkan)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 tablespoon dashi or water
• 1 teaspoon sugar
• some sesame
• 0.5 teaspoon ½ ginger, fresher

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Instructions

1. Wash the cucumber and cut in half lengthways. You can leave the inside of the mini cucumbers like that. I remove the core of the large cucumber with a teaspoon so that the salad doesn`t water down. Cut the halves into wafer-thin slices or grate finely with a grater. Mix the cucumber with the salt, massage in the salt and let stand for about 10 minutes.
2. Put the wakame in a bowl and fill up with a little water. You get about 4 - 5 times as much volume as in the dried state.
3. In a small sauce pan, bring rice vinegar, soy sauce, sesame oil, dashi or water and sugar to the boil briefly over a high flame. Immediately reduce the heat until the sugar has dissolved. Stir at the same time.
4. Drain the cucumber water and wakame, squeeze them out well in a kitchen towel and put them together in a bowl. Just before serving, mix the cucumber with the dressing lukewarm or cold, divide into portion bowls and sprinkle with a little sesame and serve quickly. Optionally sprinkle a few grated ginger schnitzel sparingly over each salad.
5. Tip: This fine salad goes well with everything Asian, such as B. Sushi, Gyoza, spring rolls or miso soup or with grilled food.

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