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wakame
Another example of Japanese sunomono [see:Sunomono]. A bit exotic for most Western tastes, perhaps, but not in the least unappetizing. If you like spinach, you'll like wakame. It even looks similar.
Makes 2-4 servings
3 Tbs Dashi
1 Tbs Soy sauce
3 Tbs Rice wine vinegar
1 tsp Honey
1 tsp Mirin
1/2 oz Wakame seaweed, dried
1/2 Cucumber, seeded
1/2 tsp Salt
In a small saucepan, combine
the dashi, soy sauce, rice
vinegar, honey and mirin.
Heat to dissolve the honey and
mix the dressing well. Remove
from heat and chill.
Seed the cucumber with a
spoon. Then cut the cuke into
paper-thin slices. Put the
slices in a bowl of cold water
to cover; add salt. Soak for
20 minutes.
In another bowl, soak the
wakame in lukewarm water for
10 minutes. It will swell and
become a rich, glossy green.
Drain the water, then plunge
the seaweed briefly into
boiling water. Rinse
immediately with cold water to
intensify the color. Trim
away any rough stems, then
coarsely chop the wakame.
Drain the cucumber slices and
pat dry. Combine the cucumber
and wakame, toss and portion
out among 2-4 small bowls.
Drizzle the chilled dressing
over each portion and serve.
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