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Cucumber, Ginger & Salty Kombu Salad

May 12, Mon. 2014

Rika's TOKYO CUISINE

Cucumber, Ginger & Salty Kombu Salad

kyuri to syoga no shiokombu ae

  • vegetables

Difficulty

Ingredients (Serves 2)

2 cucumbers
2 tbsp ginger, thinly sliced and cut into strips
2 tbsp shiokombu (salty kombu kelp)
1 tsp sesame oil
1 tbsp toasted sesame seeds
Salt and soy sauce, to taste

Directions

  1. 1. Cut the cucumber into thin round slices, and cut the ginger into strips.
  2. 2. Put the cucumber and ginger in a bowl, then add the shiokombu. Mix and squeeze with your hand until the moisture is drawn out and the vegetables soften.
  3. 3. Season with salt and soy sauce, and mix in the sesame seeds and sesame oil.