Ensalada japonesa de pepino Sunomono

Ingredientes

• 1 cucumber
• 5 g dried seaweed (wakame mix)
• 2 tsp salt
• 2 tsp rice vinegar
• 2 tsp mirin
• 2 tsp ususkuchi soy sauce
• sesame seeds to sprinkle

Preparación

1. 1

   --- Amazu ---

2. 2

   Combine all Amazu ingredients in a small bowl, stir them, and set aside.

3. 3

   --- Preparing cucmbers ---

4. 4

   Wash and slice the cucumbers 2mm(0.078inch) thick.

5. 5

   Place the sliced cucumbers into a small bowl and sprinkle the 2tsp of salt.

6. 6

   Toss the cucumbers and salt in order to coat the cucumbers evenly with salt.

7. 7

   Leave the cucumber with salt for 10 minutes to get the water out of the cucumbers.

8. 8

   Place the dried seaweed in a small bowl with 2 cups of water and set aside for 10 minutes.

9. 9

   Drain and squeeze the water out of the cucumber and seaweed.

10. 10

    Place the cucumber and seaweed in a mixing bowl and pour Amazu vinegar mixture over the cucumber.

11. 11

    Serve it in a small bowl and sprinkle with white sesame seeds.