Light, refreshing and just a little bit tangy, this is an excellent side salad for hot days, or alongside meat-heavy mains. And everybody knows seaweed makes your hair shiny!
3 cups thinly sliced cucumber
1½ tsp salt
6 tbsp dried wakame seaweed (see note)
Vinegar dressing (tosazu)
6 tbsp dashi stock (see note)
3 tbsp Japanese soy sauce
3 tbsp mirin
6 tbsp rice wine vinegar
Soak wakame in a bowl of water for about 10-15 minutes or until soft. Drain well and cut into 2cm lengths if it isn't pre-cut. Place in a bowl.
Place the cucumber in a separate bowl, sprinkle with salt and toss to coat. Leave for 5 minutes then squeeze the cucumber to remove excess liquid. Add to the bowl with wakame and mix.
To make the tosazu dressing, whisk the ingredients together in a small bowl. When ready to serve, pour over the cucumber and wakame and mix well. Serve immediately.
Not to be confused with nori seaweed used for sushi rolls, wakame is available at Asian and Japanese grocery stores and some large grocery stores. Sometimes it is sold in bite-size pieces and other times in sheets that you'll need to cut after rehydrating.
I use powdered dashi stock mixed with water according to the packet directions.