- MARINADE
- 2 Litres DILUTED DASHI or HOT WATER - FROM THE TAP
- 200g CASTOR SUGAR
- 1/2 cup ( 100ml) KIKKOMAN SOY SAUCE
- 350ml RICE VINEGAR UNSEASONED ( or WHITE WINE VINEGAR)
- 1/42 cup FRESH GINGER - SLICED
- 4 ea LARGE RED CHILLIES - SEEDS REMOVED THEN FINELY SLICED
- SALAD
- 8 ea CUCUMBERS - PEELED, SEEDS REMOVED & SLICED LENGTHWAYS INTO RIBBONS
- 50g DRIED WAKAME PIECES - PRE TRIMMED AND PICKED VARIETIES
- TO FINISH DAILY
- FINELY SLICED FRESH SPRING ONIONS AND FRESH CORIANDER LEAVES OR SHISO
PICKLED CUCUMBER & WAKAME SALAD
Ricardo Soares
31st January 2011
PICKLED CUCUMBER & WAKAME SALAD
PLACE DILUTED DASHI or HOT WATER IN A SUITABLE SIZED SAUCEPAN, STIR IN SUGAR AND SOY SAUCE UNTIL
DIS
Ingredients
Method
PLACE DILUTED DASHI or HOT WATER IN A SUITABLE SIZED SAUCEPAN, STIR IN SUGAR AND SOY SAUCE UNTIL
DISSOLVED. THEN ADD THE RICE VINEGAR AND SLICED GINGER, CHILLIES. REFRIGERATE UNTIL
COLD.
CHECK DRIED WAKAME SEAWEED FOR GRIT THEN ADD TO THE MARINADE ALONG WITH THE PREPARED,
LONG LENGTH SLICED CUCUMBER RIBBONS.
COVER WITH A LID. DATE/LABEL AND REFRIGERATE OVERNIGHT BEFORE USE.
TO SERVE - SQUEEZE DRY A GOOD SIZE PINCH OF THE MARINATED CUCUMBER AND
WAKAME. SERVE WITH FRESH CORIANDER LEAVES AND SPRING ONIONS IF REQUIRED
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