CUCUMBER AND WAKAME SALAD SUNONOMO

Yield: 50 small portions

Ingredient Amount

Cucumbers, European, green peel left on,

sliced 1/8-inch thick half moons 1 ½ lb.

Wakame seaweed, rehydrated 1/4 oz. (dried weight)

Carrots, fine julienne 1 ½ Cup

Kosher salt 3 tsp.

Mirin ½ oz.

Rice vinegar, Japanese unseasoned 2 oz.

Soy sauce, light ½ oz.

Mise en Place

1. Toss sliced cucumber and carrots with salt and knead gently for one minute. Transfer in perforated pan that is inside a solid pan. Allow to drain for 1 hour.

2. Soak the wakame in warm water for 30 minutes. Then drain in colander, pour boiling hot water over wakame then plunge into ice cold water (no ice). Drain well. Trim off the tough parts with hand and /or knife and discard. Wrap in clean, moist towel and twist tightly to extract excess moisture. Roll up strands of seaweed into tight cylinders and cut spirals from the cylinder as if making a chiffonade 1/8” wide.

3. Whisk together the mirin, vinegar, soy sauce.

At Service

1. Transfer cucumbers and carrots to large bowl. Pour only half of dressing over cucumbers and carrots, gently stir and squeeze to remove excess salt. Then drain that liquid.

2. Finally pour remaining dressing over cucumbers and carrots.

3. Near service, add seaweed and toss to combine.

Wakame Dried and Re-hydrated