Sunomono Cucumber

 

Sunomono Cucumber

Part of Ep. 2101 Japanese Gardening

Credit: Chef Taka, Phin Sushi Restaurant, Green Bay

Ingredients

1/2 Thinly sliced cucumber
2-3 Pieces Wakame seaweed
3 Tbsp. Sauce

Preparation

Place about ½ cup thinly sliced cucumber in small bowl.  Add 2-3 small pieces of reconstituted Wakame seaweed on top.  Add about 3 Tbsp. of sauce.  Garnish with shredded pickled beets if desired and sesame seeds.  Serve

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