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Ingredients
1 ounce wakame or assorted seaweeds
½ pound thin-skinned cucumber
4 ounces konyaku, shredded (optional)
½ to 1 pound cooked chicken or cooked shrimp (optional)
¼ cup minced shallot, scallion or red onion
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon mirin
1 tablespoon sesame oil
¼ teaspoon cayenne, or to taste
Salt, if necessary
1 tablespoon toasted sesame seeds (optional)
Nutritional analysis per serving (4 servings)
5 grams carbs; 64 milligrams cholesterol; 211 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 1 gram fiber; 567 milligrams sodium; 23 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse seaweed, and soak it in at least 10 times its volume of water.
- Step 2
Wash and dice cucumber; do not peel unless necessary. When seaweed is tender, 5 minutes later, add konyaku if you are using it, then drain and squeeze mixture to remove excess water. Pick through seaweed to sort out hard bits; chop if pieces are large. Combine cucumber and seaweed; shred or chop chicken or shrimp if necessary, and add to bowl.
- Step 3
Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.
Private Notes
Comments
Very easy, and very nice.