Easiest Recipe: Appetizing Pickled Wakame Seaweed & Cucumber

Pickled Wakame Seaweed & Cucumber. Dried Seaweed Technology Industrialization The Pickled Ginger Different Preservation Method Than. Pickled Ginger Vary From Light And Crispy To. Wakame is seaweed that is often found in dried form as opposed to fresh and salt preserved It expands quite bit, so you might not have to use a lot.

Source of material: From unpolluted sea area in Dalian, China. Here is how to make Pickled Mushrooms, Wakame Seaweed and Cucumbers. It can be made quickly and easily using Meatless. You can have Pickled Wakame Seaweed & Cucumber using 7 easy ingredients and 5 simple steps. Follow these simple steps to achieve delicious meal.

Ingredients of Pickled Wakame Seaweed & Cucumber

  1. You need 1 pieces of Japanese Cucumber.
  2. Prepare 2 tbsp of Dried Cut Wakame Seaweed.
  3. Prepare 4 pieces of Crab Stick.
  4. It’s 1 tbsp of Vinegar.
  5. Prepare 1/2 tbsp of Mirin.
  6. Prepare 1/4 tsp of Soy Sauce.
  7. It’s 1 pinch of Salt.

Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman. Put the wakame in a colander to drain off any excess water. In a medium bowl, combine the. Weed sounds so unappetizing, so unwanted.

Pickled Wakame Seaweed & Cucumber step by step

  1. Peel the cucumber in alternating strips and cut into small chunks. Leave in salt water with 200ml of water to 1tsp of salt for 5 minuets. When tender, remove and squeeze out the water..
  2. Soke the Wakame Seaweed in water to reconstitute it and wring. Cut the Crab stick into bite size..
  3. Combine 1tbsp vinegar, 1/2tbsp Mirin, 1/4tsp soy sauce and 1pinch salt. Add the cucumbers, Wakame Seaweed and Cransticks..
  4. Lining Sea Stix Crab Sticks SG$2.2/145gram at FairPrice.
  5. Pasar Japanese Cucumber SG$1.1/250gram at FairPrice.

Yet, seaweed is a terrific food. There are many kinds of seaweed commonly consumed You are here. Home»Seaweed: Hijiki, wakame, kombu, nori, kanten. Chuka Wakame (Sesame Seaweed Salad), Just defrost and serve. Wakame seaweed is common in Japanese cooking and other Asian cuisines.