Ingredients
- 1 ounce wakame or assorted seaweeds
- ½ pound thin-skinned cucumber
- 4 ounces konyaku, shredded (optional)
- ½ to 1 pound cooked chicken or cooked shrimp (optional)
- ¼ cup minced shallot, scallion or red onion
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- ¼ teaspoon cayenne, or to taste
- Salt, if necessary
- 1 tablespoon toasted sesame seeds (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
59 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 503 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Rinse seaweed, and soak it in at least 10 times its volume of water.
- Wash and dice cucumber; do not peel unless necessary. When seaweed is tender, 5 minutes later, add konyaku if you are using it, then drain and squeeze mixture to remove excess water. Pick through seaweed to sort out hard bits; chop if pieces are large. Combine cucumber and seaweed; shred or chop chicken or shrimp if necessary, and add to bowl.
- Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.
Dining and Cooking