Side Dish: Japan – 柚子醤油の冷やしきゅうりリボン わかめとごま ▶ Yuzu Shōyu No Hiyashi Kyūri Ribon Wakame to Goma (Chilled Yuzu-Soy Cucumber Ribbons with Wakame and Sesame)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

2 English cucumbers (about 1 lb / 450 g) or 4–5 Persian cucumbers
1 tsp kosher salt
2 tbsp (6 g) dried wakame flakes
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) yuzu juice or lemon juice
1 tsp (5 ml) soy sauce or tamari
1 tsp (4 g) sugar or honey
1 tsp freshly grated ginger
1 / 2 tsp toasted sesame oil
1 tbsp (9 g) toasted sesame seeds
1 scallion, thinly sliced (optional)

Instructions

Using a vegetable peeler or mandoline, shave the cucumbers into long ribbons (or thin rounds). Toss with the kosher salt and set in a colander 10–15 minutes to draw out excess moisture.
Meanwhile, place dried wakame in a bowl and cover with cold water. Soak 5 minutes until softened, then drain well and squeeze out excess water. Chop if pieces are large.
In a small bowl, whisk together rice vinegar, yuzu (or lemon) juice, soy sauce, sugar (or honey), grated ginger, and toasted sesame oil until dissolved.
Rinse the salted cucumbers briefly to remove excess salt, then gently squeeze and pat dry with paper towels.
In a mixing bowl, combine cucumber ribbons and wakame. Pour over the dressing and toss gently to coat.
Chill 10 minutes to let flavors meld. Taste and adjust with a splash more vinegar or soy if desired.
Transfer to a serving dish and finish with toasted sesame seeds and sliced scallion. Serve cold alongside the salmon teriyaki.