Cucumber Salad

• 2 Japanese cucumbers (2/3 English cucumber)
• Sea salt
• 1 Tbsp. wakame
• 4 crab sticks (kanikama) (optional)
• Roasted white sesame seeds (optional)
Dressing
• 3 Tbsp. rice vinegar
• 1 Tbsp. sugar
• 1/2 Tbsp. soy sauce
• 1/4 tsp. salt
• 2 Tbsp. dashi stock *

Instructions:

1. If you are using Japanese cucumber, this step called “Itazuri” is necessary. Wash the cucumber and sprinkle salt. With both hands, rub the cucumber against the cutting board. It removes the pointy bumps on the cucumber and it helps absorb the dressing.
2. Peel the cucumber and slice into thin slices.
3. Sprinkle salt and rub the cucumber each other gently with hands. After cucumber is wilted (about 5 minutes), wash the cucumber under cold water. Squeeze the cucumber to get rid of water.
4. Put dried wakame in a small bowl and soak in water. After 10 minutes, squeeze dry to get rid of water.
5. Cut the crab sticks in half.
6. In a small saucepan, combine dressing ingredients and mix well. Heat until sugar is all dissolved. Remove from heat and set aside.
7. In a large bowl, combine cucumber, wakame, and crab sticks. Pour the dressing over and mix together. Sprinkle sesame seeds and enjoy at room temperature or chilled.