Friday, April 2, 2010

Marinated Cucumber and Wakame Seaweed (Kyui wakame no amazu-ae)

Quick japanese pickles dressed with sweet vinegar sauce. In original recipe in book "Recipes of Japanese cooking" one more ingredient being added - Shirasu Dried Young Sardine, but i did not have them on hands so made it just out of two ingredients: cucumber and wakame.

1 cucumber
10 g. wakame seaweed (salt cured)
Pinch salt
For sweet vinegar sauce:
2 Tbsp. vinegar
2 Tbsp. sugar
pinch of salt (1/8 tsp.)
2 Tbsp Dashi stock (from powder - i used kombu and bonito flavor)

1. Prepare sweet vinegar sauce: put vinegar, sugar and salt in a bawl and stir to dissolve completely. Add the stock and cool in refrigerator.
2. Salt cucumber and roll onto a cutting board. Rinse in cold water and cut in a thin slices (edge cut technic). Soak in salted water until softened (20-30 minutes). Squeeze out to drain extra liquid.
3.  Soak wakame seaweed in cold water to soften, string an cut (if it comes in one piece - mine was already shredded). Blanch the seaweed in boiling water and soak in cold water (I just run through it with a boiling water from kettle and then soaked in cold water to cool). Wipe it dry with paper towel.
4. Let all ingredients prepared above rest in a refrigerator until immediately prior to serving. Drain the water of ingredients and mix well with the sweet vinegar sauce.

Thanks a lot for the great recipe experience to "Recipes of Japanese Cooking by Yuko Fujita"

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