Japanese food｜Seasonal vegetables｜Summer｜胡瓜とわかめの酢の物・トマト風味
Cucumber and Wakame Seaweed in Vinegar Dressing with a Tomato Twist
Culinary Studio Culinary Art 2019.July
Ingredients
| Cucumber | 2 pieces ... Rub with salt, blanch in hot water, and cool in ice water. |
| Fresh Wakame Seaweed | 80g ... Cut into bite-sized pieces. |
| Sasa Kamaboko (Fish Cake) | 2 pieces ... Slice diagonally. |
| Oboro Kombu (Shredded Kelp) | As needed |
| Grated Ginger | As needed |
Tomato-Flavored Vinegar Mixture
| Tomato Juice | 3 tablespoons |
| Water | 3 tablespoons |
| Boiled Vinegar | 2 teaspoons ... Heat in a microwave at 500W for 40 seconds to remove the alcohol. |
| Soy Sauce | 4 teaspoons |
Procedure
- Slice the cucumber into small rounds and soak in 3% saltwater (15g salt dissolved in 500ml water) for 20 minutes. Once softened, rinse quickly and squeeze out excess water. Chill before serving.
- Mix the tomato juice, water, boiled vinegar, and soy sauce, then chill in the refrigerator.
- Arrange the cucumber, wakame seaweed, and sasa kamaboko on a plate. Top with oboro kombu and grated ginger, then drizzle with the tomato-flavored vinegar mixture from step 2.