This sunomono salad features salted cucumbers, wakame seaweed, cherry tomatoes, and briny shrimp tossed in a mirin and rice vinegar dressing.
The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan, a nation surrounded by the sea, seaweed has been part of the diet since ancient times.
Step 1 Heat oven to 325°F. In large bowl, cover wakame with cold water by 3 inches and soak 20 minutes (wakame will expand).
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