Recipe by: Yuko Kono
Source: Family Recipe
Serves: 10

Ingredients

  • 100g fish tube cake (Chikuwa)
  • 600g cabbage
  • 3 cucumber
  • 10g dried wakame(a type of seaweed)
  • 5 tsp ground white sesame
  • 5 tsp vinegar
  • 3 tsp sugar
  • 2 1/2 Tbsp. soy sauce

Instructions

  • Put dried wakame in water and leave it for 5 min. It will expand approximately 10x in volume.
  • Wash cucumber with salt and rinse it well under running water.
  • Thinly slice cucumber. Place in a colander and add some salt to it.. Leave to sit for 5 mins and then squeeze as much water as you can from it.
  • Cut cabbage into big pieces and boil them briefly in hot water for 30 seconds.
  • Slice the fish tube cake into thin slices
  • Combine the blanched cabbage, cucumber, seaweed and fish tube cake slices into a large mixing bowl and mix well.

Instructions for the dressing

  • In small bowl, combine ground white sesame, vinegar, sugar and soy sauce. Mix well and pour over the salad when you are ready to serve.

Download PDF version here: Japanese Seaweed & Vinegar Dressed Seaweed Salad Yuko Kono

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