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Issue Eight / Entertaining Ideas,Recipes
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Recipe: Wakame Cucumber Salad

Recipe by Mayumi Niimi Photographs by Parker Fitzgerald

Wakame is a variety of dried seaweed. Look for it in the international aisle of the supermarket, in Asian markets or in natural food markets. Mirin is a Japanese rice wine found in the international aisle of most supermarkets.

1 cup (about 1 ounce / 30 grams) dried wakame seaweed
1/2 teaspoon (0.1 ounce / 3 grams) sea salt
2-inch (5-centimeter)-long (about 1.5 ounces / 45 grams) seedless cucumber, sliced into thin rounds
1/4 cup (2 ounces / 60 milliliters) brown rice vinegar
2 tablespoons (1 ounce / 30 milliliters) maple syrup
1 teaspoon (0.17 ounces / 5 milliliters) soy sauce
1 tablespoon (0.5 ounces / 15 milliliters) mirin (optional)
2 tablespoons (0.7 ounces / 20 grams) toasted sesame seeds
A few drops of toasted sesame oil (optional)

Reconstitute dried wakame by placing it in a bowl and covering with cold water. Allow to soak until softened, about 15 minutes and up to overnight.

Meanwhile, sprinkle the salt over the cucumber slices and allow to sit in a strainer for 10 minutes. Pat dry with paper towels.

Drain wakame and squeeze out excess water, then cut into bite-size pieces.

Combine the brown rice vinegar, maple syrup, soy sauce and (optional) mirin in a small saucepan and simmer on medium heat for two to three minutes until slightly reduced. Remove from heat, transfer to a medium bowl and cool to room temperature.

Add the wakame, cucumber, sesame seeds and (optional) sesame oil to bowl and toss to combine. Serve.

Serves 4

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