The sanbaizu sauce used here is a classic in the Japanese kitchen. Use this to dress vegetables (raw and simmered) and seafood such as fresh crab.
We found wakame (dried dark seaweed) at Daruma in Bethesda (6931 Arlington Rd., 301-654-8832).
- For the sanbaizu sauce
- 1 1/2 tablespoons mirin
- 1/2 cup rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- 2/3 cup kombu dashi (see related recipe)
- For the cucumber
- 1/2 large cucumber or 1 small japanese cucumber
- Fine sea salt
- 2 tablespoons dried wakame (rehydrated in 1 cup water)
- 1-inch piece peeled ginger root, cut into very thin strips (julienne), for garnish (optional)
For the sanbaizu dressing: Combine the mirin, rice wine vinegar, soy sauce and kombu dashi in a medium saucepan. Bring just to a boil over medium-high heat, then remove from the heat. Transfer to a glass bowl and cool to room temperature. Cover and store in the refrigerator.
For the cucumber: If using an American cucumber, peel the thick skin. Cut in half lengthwise and use a spoon to remove the seeds. Cut into bite-size pieces. If using a Japanese cucumber, cut into bite-size pieces. Sprinkle the cucumber (Japanese or American) lightly with salt to taste. Allow to rest for 5 minutes, then rinse the cucumber in cold water and squeeze out the excess water.
Put the wakame in a colander to drain off any excess water.
In a medium bowl, combine the cucumber with the wakame. Add just enough sanbaizu sauce to cover. Garnish with ginger, if desired.
From food writer Yukari Pratt.
Tested by Bonnie S. Benwick.
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