Japanese Seaweed Salad: Cucumber and Seaweed Salad Recipe
Cucumber and seaweed salad – Great choice for health
Japanese seaweed salad – Ask any Japanese, and good chances are they all know this dish. This simple recipe of seaweed salad embraced the edible nutrient-rich sea vegetable to make it a delight in your meal. It’s just a breeze to make it, and you will be impressed by the subtly sweetness of the cucumber and the silky smooth texture of the seaweed. Today’s highlight from All Asia Recipes, we would love to share this traditional and healthy salad recipe.
Soak dried seaweed in water for about 10 minutes, wash it and place it into a basket.
Peel cucumber and slice it thin. Next, put cucumber in a bowl and add 1 teaspoon of salt, squeeze gently to make cucumber soft.
Add the sugar, rice vinegar, dashi stock, soy sauce and sesame oil in a saucepan. Cook until the color of the mixture turns yellowish brown, then turn off the stove.
Place cucumber and seaweed in a large bowl, sprinkle the finished sauces, mix them well until you feel the cucumber and seaweed absorb the condiments.
Japanese seaweed salad with an easy recipe - checked! You can serve it for dinner or as a side dish in our meals. It will be a refreshing touch to your meal.
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