Cucumber and Wakame Pickles Kyuuri to Wakame No Amasuzuke Japanese cooking recipe


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8 tablespoons rice wine vinegar
1/2 teaspoon dashi powder, 4 inches square or 1 piece kombu seaweed, 4 inches square
1 1/2 tablespoons sugar
1 teaspoon sea salt
4 tablespoons boiling water
1 whole dried red chili pepper (optional)
1 large English cucumber
2 tablespoons dried pre-cut wakame seaweed

1Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved.
2Cut cucumber into thick slices or small chunks. Place in marinade along with wakame.
3Refrigerate 2-3 hours or overnight. Pour off marinade to serve.
4NOTES: Marinade can be reused once, simply boil, let col, and add fresh veggies. Other veggies to try: turnips, carrots, radishes, daikon radishes.

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