Thinly sliced cucumbers marinated in a sweet vinegar dressing. A classic refreshing side dish served in small bowls.
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8 items
Slice Japanese_cucumbers as thinly as possible (paper thin).
Rehydrate wakame_seaweed in water for 5 mins, drain, and squeeze dry.
Sprinkle cucumbers with salt, massage gently, and let sit for 5 minutes to draw out water. Squeeze cucumbers very tightly to remove liquid.
In a bowl, mix rice_vinegar, sugar, and soy_sauce until sugar dissolves.
Add squeezed cucumbers, wakame, and shredded crab_stick. Toss well.
Sprinkle with sesame_seeds. Serve chilled in small bowls.
