Japanese Appetizers, Soups and Noodles Recipes - Seaweed and Cucumber Salad Recipe

Ingredients

• 200 g (7 oz) drained water-packed mozuku seaweed, or 5 tablespoons dried mozuku seaweed

• 2 tablespoons peeled and finely grated yamato potato

• 4 hard-boiled quail eggs, or 1 hard-boiled egg, sliced

• 1 cup (250 ml) Tosa Vinegar

• 2 teaspoons very finely grated young ginger

• 4 sprigs kinome, watercress or parsley Gold powder, to garnish (optional)

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Method:

1. If using the dried and salted seaweed, soak the seaweed in water for 1 hour to remove salt. Then rinse thoroughly in a sieve, and scald with hot water. Drain and set aside.

2. Mix the seaweed, potato and vinegar, then portion into four individual bowls. Serve garnished with the grated yamato potato or egg. Top with a pinch of ginger, kinome and gold powder (if using).

Note: To make Wakame and Cucumber Salad, use 3 tablespoons dried wakame seaweed, rinsed and soaked in water to soften, drain and set aside. Rub 1/2 teaspoon of the salt onto the skin of 2 Japanese cucumbers. Rinse the salt off. Then, slice thinly on the diagonal, sprinkle with another 1/2 teaspoon salt and mix well. Rinse the cucumber slices in cold water and squeeze gently. Mix the cucumber with the wakame seaweed then add 1 cup Tosa Vinegar, and toss. Serve chilled, garnished with strips of finely sliced young ginger.