Appetizer: Japan – 柚子風味きゅうりの酢の物（わかめとグレープフルーツ添え） ▶ Yuzu-Fumi Kyūri no Sunomono (Wakame to Gureepufurūtsu Soe) (Yuzu-Kissed Cucumber Vinegared Salad with Wakame and Grapefruit)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

3 Persian cucumbers (about 10 oz / 300 g), very thinly sliced
1 / 2 tsp kosher salt (3 g)
1 tbsp dried wakame seaweed (about 3 g)
1 / 3 cup rice vinegar (80 ml)
1 tbsp granulated sugar (12 g)
1 tsp yuzu or lemon juice (5 ml)
1 tsp soy sauce or tamari (5 ml)
1 / 2 tsp freshly grated ginger
1 / 4 small red onion or 1 small shallot, very thinly sliced (about 20 g)
1 / 2 ruby grapefruit, segmented and cut into bite-size pieces
4 shiso leaves, finely sliced (or 2 tbsp cilantro leaves)
1 tbsp toasted sesame seeds

Instructions

Toss cucumber slices with kosher salt and let drain in a colander for 10 minutes to draw out moisture.
Soak dried wakame in a bowl of cold water for 5 minutes until rehydrated; drain well and squeeze out excess water. Roughly chop if large.
Whisk rice vinegar, sugar, yuzu (or lemon) juice, soy sauce, and grated ginger until the sugar dissolves.
Rinse the cucumbers briefly under cold water, then squeeze firmly to remove excess liquid.
Combine cucumbers, wakame, and red onion in a bowl. Add the dressing, toss gently, and chill for 10–15 minutes.
Divide among small plates. Top with grapefruit pieces and shiso (or cilantro) and sprinkle with toasted sesame seeds. Serve chilled.