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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using an ordinary cucumber, halve it lengthwise and scrape out the seeds; Japanese cucumbers do not need to be deseeded. Cut the cucumber into paper-thin slices. Place the slices in a bowl with water to cover, add the salt, and set aside to soak for 20 minutes. | 2. Soak the wakame in lukewarm water for 20 minutes; it will swell and become a rich glossy green. Drain and plunge briefly into boiling water, then rinse in cold water to give it a more intense color. Drain well and pat dry. With a sharp knife trim away the tough stem and chop the wakame coarsely. Drain the cucumber and pat dry. | 3. Combine the dresssing ingredients in a small saucepan and heat to dissolve the sugar or honey; remove from the heat immediatel;y and chill. Combine the cucumber and wakame and pour the chilled dressing over it just before serving. Toss gently. Arrange neat mounds of the salad in individual bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1/2			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
wakame	1/2	ounce	seaweed	6.3786	1.2956	0.4295	0.0907
rice vinegar	3	tablespoons		-	-	-	-
dashi basic	3	tablespoons		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
mirin	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.