Sunomono (Cucumber Salad)

• 1 Tbsp. wakame (seaweed)
• 1/2 English cucumber (or 1 Japanese cucumber)
• 1 tsp. salt
• 1 thinly sliced ginger (optional)
Dressing
• 3 Tbsp. rice vinegar
• 1-2 Tbsp. dashi stock
• 1 Tbsp. sugar
• 1 Tbsp. soy sauce
• 1/2 Tbsp. sesame oil

Instructions:

1. Soak wakame in water for 10 minutes. Drain well and transfer to a bowl.
2. Peel the cucumber. Instead of peeling all the skin, alternate so it looks nice. Then cut in half lengthwise (if you use English cucumber) and slice into very thin slices.
3. Sprinkle sliced cucumber slices wtih 1 tsp. salt and rub with hand. Set aside for 2-3 minutes. Then squeeze water out and transfer to the bowl. Chill until you are ready to serve.
4. Combine Dressing ingredients in a small saucepan and cook on high heat until the sugar melts completely. Set aside and let it cool down.
5. Right before you serve, pour the dressing over cucumber slices and wakame and mix well together. Serve in small individual dishes.
6. (Optional) Peel the skin of the ginger slice and cut it into julienne pieces and soak in water for a few minutes (so it is not strong ginger taste). Garnish the ginger on top.