10 g. wakame seaweed (salt cured)
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"