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We hope you got benefit from reading it, now let’s go back to pickled wakame seaweed & cucumber recipe. You can cook pickled wakame seaweed & cucumber using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pickled Wakame Seaweed & Cucumber:
- You need 1 pieces Japanese Cucumber
- Use 2 tbsp Dried Cut Wakame Seaweed
- Use 4 pieces Crab Stick
- You need 1 tbsp Vinegar
- Use 1/2 tbsp Mirin
- Take 1/4 tsp Soy Sauce
- Get 1 pinch Salt
Instructions to make Pickled Wakame Seaweed & Cucumber:
- 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.
- Soke the Wakame Seaweed in water to reconstitute it and wring. Cut the Crab stick into bite size.
- Combine 1tbsp vinegar, 1/2tbsp Mirin, 1/4tsp soy sauce and 1pinch salt. Add the cucumbers, Wakame Seaweed and Cransticks.
- Lining Sea Stix Crab Sticks SG$2.2/145gram at FairPrice
- Pasar Japanese Cucumber SG$1.1/250gram at FairPrice
Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads. Sea farmers in Japan have grown wakame since the Nara period. Dried Seaweed Technology Industrialization The Pickled Ginger Different Preservation Method Than.
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