Seaweed Salad With Cucumber

1. 1

   Rinse seaweed, and soak it in at least 10 times its volume of water.

2. 2

   Wash and dice cucumber; do not peel unless necessary.

3. 3

   When seaweed is tender, 5 minutes later, add konyaku if you are using it, then drain and squeeze mixture to remove excess water.

4. 4

   Pick through seaweed to sort out hard bits; chop if pieces are large.

5. 5

   Combine cucumber and seaweed; shred or chop chicken or shrimp if necessary, and add to bowl.

6. 6

   Add all remaining ingredients except sesame seeds, and toss; taste, and add salt or other seasonings as necessary; serve garnished with the sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.