Cucumber 🥒 Wakame Seaweed Salad Recipe by kittiechan♡
Cucumber 🥒 Wakame Seaweed Salad Cooking Instructions 30min 1 I rather use Raw Wakame Seaweed from Japan for the Seaweed Salad. I bought from Mitsuwa. 2 Soak Wakame in the cold water. When it is hydrated spread it out on the cutting board so that it’s easy to to cut into 1 bite size. 3 Cut off the stem part of the Wakame, cut into strips then cut into a bite size. 4 Slice cucumbers into 1/5”, carrot into Sengiri (Cut into long thin pieces) and put in the bowl. Put salt and mix, wait 15 minutes, drain, take out excess water by 2 hands pressing carefully so that you can keep the shape of the cucumbers nicely. 5 Mix Vinegar, Brown sugar, Mirin in a separate bowl. Add it to the bowl with 🥒 🥕, put in the refrigerator for at least 30 minutes before serving! 1 I rather use Raw Wakame Seaweed from Japan for the Seaweed Salad. I bought from Mitsuwa. 1 I rather use Raw Wakame Seaweed from Japan for the Seaweed Salad. I bought from Mitsuwa. 2 Soak Wakame in the cold water. When it is hydrated spread it out on the cutting board so that it’s easy to to cut into 1 bite size. 2 Soak Wakame in the cold water. When it is hydrated spread it out on the cutting board so that it’s easy to to cut into 1 bite size. 3 Cut off the stem part of the Wakame, cut into strips then cut into a bite size. 3 Cut off the stem part of the Wakame, cut into strips then cut into a bite size. 4 Slice cucumbers into 1/5”, carrot into Sengiri (Cut into long thin pieces) and put in the bowl. Put salt and mix, wait 15 minutes, drain, take out excess water by 2 hands pressing carefully so that you can keep the shape of the cucumbers nicely. 4 Slice cucumbers into 1/5”, carrot into Sengiri (Cut into long thin pieces) and put in the bowl. Put salt and mix, wait 15 minutes, drain, take out excess water by 2 hands pressing carefully so that you can keep the shape of the cucumbers nicely. 5 Mix Vinegar, Brown sugar, Mirin in a separate bowl. Add it to the bowl with 🥒 🥕, put in the refrigerator for at least 30 minutes before serving! 5 Mix Vinegar, Brown sugar, Mirin in a separate bowl. Add it to the bowl with 🥒 🥕, put in the refrigerator for at least 30 minutes before serving! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pizza Dough The Ultimate Beef Bomb Burger Garlic & Fresh Tomato Pasta Qatayef, a delicious Middle Eastern dessert Recipe Baked Eggplant Pizza Dough The Ultimate Beef Bomb Burger Garlic & Fresh Tomato Pasta Qatayef, a delicious Middle Eastern dessert Recipe Baked Eggplant Mango Smoothie Vegetable Prawn Curry Mango Popsicles Mutton karahi Recipe|Mutton Recipe|Big Bites| Yellow rice from scratch Chicken champ amritsari Daikon Curry 🍛 Pizza Dough Aloo bhindi ki sabji Puri - Bhaji Mango Smoothie Vegetable Prawn Curry Mango Popsicles Mutton karahi Recipe|Mutton Recipe|Big Bites| Yellow rice from scratch Chicken champ amritsari Daikon Curry 🍛 Pizza Dough Aloo bhindi ki sabji Puri - Bhaji