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Recipe

CUCUMBER AND GREEN SEAWEED SALAD, JAPANESE STYLE

(Japanese)



INGREDIENTS (4 servings):

2 cucumbers, 2 radishes, salt, 40 g green seaweed (nama-wakame) Dressing:3 tablespoons vinegar, 1 teaspoon soy sauce ("shoyu"), 1 tablespoon sugar, 2 teaspoons fish, kelp-flavored stock ("nidashijiru")
HOW TO COOK:
  1. Slice cucumbers and radishes into thin rounds; salt and leave until dewatered. Wash with water and squeeze out brine.
  2. Pour boiling water over green seaweed and cut into bite-size pieces.
  3. Thoroughly mix dressing ingredients and add to (1) and (2) just before serving.
Nutritional value
calories: 21 kcal, protein: 1.1 g, fat: 0.2 g, carbohydrate: 4.3 g, fiber: 0.4 g, calcium: 31 mg, iron: 0.5 mg, sodium: 284 mg, potassium: 260 mg, vitamin A: 142 IU, vitamin B1: 0.04 mg, vitamin B2: 0.05 mg, vitamin C: 12 mg, salt: 0.7 g


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