A refreshing, light salad typical of Japanese cuisine, with crunchy cucumbers and wakame marinated in a sweet-and-sour rice vinegar dressing.
Ingredients
- 3 pieces Japanese cucumber
- 3 g dried wakame seaweed
- 4 g toasted white sesame seeds
- 4 pieces crab (real or imitation)
- 60 g cooked octopus (sashimi-style)
- 30 g shirasu (boiled salted baby anchovies)
- 2 pieces red radishes
Method
- Prepare the sunomono dressing (see prepared component).
- Soak the dried wakame seaweed in a bowl of cold water for 5 minutes until rehydrated. Drain and gently squeeze out the excess water.
- Peel the cucumbers, leaving every other strip of skin to create a striped pattern, then slice them thinly into rounds.
- Sprinkle the cucumber slices with salt (about 5 g) and gently massage them. Let stand for 5 minutes, then squeeze them with your hands to extract as much water as possible.
- In a salad bowl, combine the squeezed cucumbers, rehydrated wakame and toasted sesame seeds.
- Pour the cooled dressing over the mixture and coat well.
- Add the garnishes of your choice: crab cut into strips, thinly sliced octopus, shirasu or thinly sliced red radishes.
- Gently toss, divide among individual bowls and serve immediately or refrigerate until ready to eat.
Nutrition
Per serving
- Energy
- 337.8 kcal
- Protein
- 43.83 g
- Carbohydrate
- 19.68 g
- Fat
- 9.13 g
- Fibre
- 4.85 g
- Calcium
- 217.08 mg
- Iron
- 8.52 mg
- Magnesium
- 106.56 mg