11
3/4
1-1/2
1/2
-----
1/4
1/4
2
-----
1
1/2
|
oz
t
oz
oz
---
c
c
T
---
t
T
|
Cucumbers (1)
Salt
Noodles Beanstarch (2)
Wakame, dry (3)
-- Dressing
Rice Vinegar
Mirin (4)
Soy Sauce, light
-- Garnish
Sesame Seeds, toasted (5)
Ginger grated
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Make - (40 min - 10 min work)
- Slice CUCUMBERS about 1/8 inch thick. Place in a small bowl
with 3/4 t Sea Salt. Massage them so they are completely covered
with the salt. Let them sweat for about 20 minutes, tumbling a couple
of times. Drain do not rinse. Wring out excess water.
- Pour Boiling Water over Beanstarch Noodles and let
sit until noodles are tender, about 10 minutes. Drain well, Place the
pile on you cutting board and make a few cuts through the pile to cut to
about 3 inches long.
- Soak WAKAME in cool water for about 20 minutes, then drain well
and squeeze out excess moisture.
- Grate GINGER for Garnish.
- Mix all Dressing items together in a small jar.
- Pour 1/4 cup of the Dressing over the Cucumbers.
Let sit for 2 minutes, then squeeze out excess Dressing and discard it.
Place Cucumbers into your mixing bowl.
- Tear Wakame into smallish pieces. Mix with Cucumbers,
and Noodles.
- Pour remaining Dressing into the salad and tumble until
all is well wetted. Chill. It will keep a day or so refrigerated in a
sealed container.
- Serve chilled with plenty of Dressing and garnished with
Sesame Seeds and grated Ginger.
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