Cucumber and Wakame Vinegared Salad- Japanese home cooking class in Tokyo

Wakame and Cucumber vinegared salad is a classic Japanese side dish made by mixing thinly sliced cucumber and rehydrated wakame seaweed with a sweet vinegar dressing. Its refreshing taste makes it perfect as a palate cleanser, an appetizer to accompany drinks, or as a dish to stimulate the appetite during the hot season.

Wakame and Cucumber vinegared salad- Japanese home cooking class in Tokyo

Main Ingredients (Serves 2)

• Cucumber: 1piece

• Wakame (dried or fresh): appropriate amount (about 3g if dried; cut into bite-sized pieces if fresh)

• Ginger (minced): 1/2 piece

• Shiso(japanese basil): 5g

• Salt: a pinch (for preparing the cucumber)

• White sesame seeds: as needed (for garnish)

Awasezu (Sweet Vinegar Dressing)

• Vinegar: 2 tablespoons

• Sugar: 1 tablespoon

• Soy sauce: 1/2 teaspoon (add 1/2 teaspoon dashi powder if available)

• Mirin can be added to taste, but is optional

Instructions

1. Prepare the cucumber
   Slice the cucumber thinly, sprinkle with salt, and let sit for 5–10 minutes until softened. Squeeze out the excess moisture thoroughly.

2. Prepare the wakame
   If using dried wakame, rehydrate it in water, squeeze out the moisture, and cut into bite-sized pieces. For fresh wakame, briefly blanch in boiling water, then cool in cold water and cut into easy-to-eat pieces.

3. Make the awasézu (dressing)
   In a bowl, mix together the vinegar, sugar, soy sauce, and (if desired) dashi powder or mirin.

4. Combine
   Toss the cucumber, wakame, shiso, and ginger with the dressing, serve in a dish, and sprinkle with white sesame seeds to finish.

In this way, Wakame and Cucumber Sunomono(わかめときゅうりの酢の物）is a simple dish that can be easily prepared and adds a refreshing touch to your table.

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