Pickled Cucumber, Wakame, and Sesame Salad from The Hog Island Book of Fish & Seafood: Culinary Trea
This is a classic Japanese dish to serve as a refreshing appetizer or as a side dish to accompany main courses. Be sure to let it chill for at least 1 hour before serving. Look for Persian or Japan...
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Ingredients
- 1 tablespoon sugar
- ¼ cup (11 g) dried wakame seaweed, cut into 1-inch (2.5-cm) lengths
- 2 tablespoons rice vinegar
- 1 pound Persian or Japanese cucumbers, cut into ⅛-inch- (3-mm-) thick slices
- 2 teaspoons kosher salt
- Toasted white sesame seeds, for garnish
- 2 teaspoons soy sauce, preferably ususkuchi soy sauce (see Note)
- ½ teaspoon toasted sesame oil
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