Cucumber and Wakame (sea weed) in Vinegar. I used dried wakame seaweed in this recipe but if you can get fresh wakame, that would be the best. Nothing compares with the fresh version - a deeper dark The most popular combination of sunomono (vinegar dressing) is this cucumber and wakame seaweed. Are you a connoisseur of Japanese food?

Rehydrate the wakame seaweed and cut it into easy-to-eat pieces, then briefly boil it, transfer to cool water, and strain. This is a sunomono made with wakame, or seaweed, and cucumber. It is served as part of Japanese meals and is especially good with seafood. You can cook Cucumber and Wakame (sea weed) in Vinegar using 8 ingredients and 2 steps. Here is how you cook that.

Ingredients of Cucumber and Wakame (sea weed) in Vinegar

It's 1 of cucumber (small).
Prepare 8-10 g of dried wakame.
You need 8 of prawns(boiled, optional).
Prepare 2 tbsp of dashi stock*.
It's 2 tsp of sugar*.
Prepare 4 tsp of rice vinegar*.
It's 0.5 tsp of graded ginger*.
You need of salt.

The vinegar of choice is rice vinegar. Fermented from rice, rice vinegar plays an essential role in Japanese, Chinese. Drain water and squeeze water out Squeeze water out from cucumbers. In a small bowl, mix rice vinegar, sugar, soy sauce.

Cucumber and Wakame (sea weed) in Vinegar instructions

Soak the dried wakame in a bowl of water for 5 minutes, then drain. Slice the cucumber thinly and lightly sprinkle salt. Leave for couple of minutes, then squeeze the water out..
Mix the *ingredients for the vinegar dressing. Toss the wakame, cucumber and optional vegetable/seafood right before serving..

Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads. Drain wakame, and transfer to medium bowl. Add cucumbers, vinegar, and sugar; mix well.