‘Wakame & Cucumber Salad’ is one of the most popular Japanese salads called ‘Ae-mono’. Any cooked seafood such as Prawns, Squid and Scallops, OR Chikuwa (tubular Fishcake) can be a great addition to it. My mother often adds ‘Shirasuboshi’ (しらす干し), dried whitebait. Today I added ‘Abura-age’ (Thin Fried Tofu) for a vegan version. These ‘Abura-age’ pieces suck up all the yummy liquid, and taste really good.

Makes

4 Servings

Ingredients

1 Continental Cucumber *about 300g
1/4 teaspoon Salt
2 to 3 tablespoons Dry Cut Wakame
2 tablespoons Sugar
3 tablespoons Rice Vinegar
1 teaspoon Soy Sauce *alter the amount
1/2 tablespoon Toasted Sesame Seeds
1 to 2 sheets ‘Abura-age’ (Thin Fried Tofu)

Method
  1. Thinly slice Cucumber into a bowl. Add Salt and massage, then allow to rest for a while.
  2. Soak Dry Cut Wakame in cold water until soft, then drain well, and remove excess water.
  3. Combine Sugar, Rice Vinegar and Soy Sauce to make dressing. Alter the amount of Sugar and Soy Sauce to suit your taste.
  4. Squeeze the Cucumber to remove excess water, then add Cucumber and Wakame to the dressing, add Toasted Sesame Seeds as well, and mix to combine.
  5. Cut ‘Abura-age’ (Thin Fried Tofu) into 1-2cm wide strips, and cook in a frying pan over medium heat until nicely browned and crispy. Add to the salad, and carefully mix to combine.