Recipe of Speedy Cucumber and Wakame (sea weed) in Vinegar - Japanese #vegan
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As for the number of servings that can be served to make Cucumber and Wakame (sea weed) in Vinegar - Japanese #vegan is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cucumber and Wakame (sea weed) in Vinegar - Japanese #vegan estimated approx 15 minutes.
To begin with this recipe, we must prepare a few components. You can cook Cucumber and Wakame (sea weed) in Vinegar - Japanese #vegan using 8 ingredients and 2 steps. Here is how you cook it.
"Sunomono" is a traditional, light side dish, often made with cucumber and other vegetable or seafood, tossed in rice vinegar based dressing. It's less salty than pickles and can be eaten more in volume but has the similar refreshing, crunchy effect.
#japanese #traditional #healthy #vegan
Ingredients and spices that need to be Make ready to make Cucumber and Wakame (sea weed) in Vinegar - Japanese #vegan:
- 1 cucumber (small)
- 8-10 g dried wakame
- 8 prawns(boiled, optional)
- 2 tbsp dashi stock*
- 2 tsp sugar*
- 4 tsp rice vinegar*
- 0.5 tsp grated ginger*
- salt
Steps to make Cucumber and Wakame (sea weed) in Vinegar - Japanese #vegan
- 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.
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