This is another dish from Everyday Harumi. Cucumber and wakame seaweed in a sweet pickled dressing.
I love pickles - assam boi, preserved plums, preserved prunes, preserved anything, pickled papaya, gherkins, pickled daikon candied ginger. You name it, there's not a sour, dried up vegetable or fruit that I haven't tasted and instantly fell in love with. When I was at school, I would use the 20sen pocket money I got to buy a packet of what I now know to be sun-dried mango slices, but at the time, it was just a sour treat coated in red powder that always stained my fingers and teeth. It wasn't the healthiest of treats; goodness know what was in that red powder. But I would still eat it with a scrunched up face anyday.
Back to pickled cucumbers. I had just come back from a trip to Justlife, a favourite shopping spot for the family's organic supplies. They had succulent organic Japanese cucumbers and I also picked up some organic fresh ginger and organic dried wakame.
This is a very easy pickle to make and comes with enough crunch and a sweet sour taste to open up your appetite.
Cucumber and wakame seaweed in a sweet pickled dressing by Harumi Kurihara.
Soak the dried wakame in a bowl of water for about 10 minutes. Cut into smaller pieces and set aside. Trim the ends of the cucumber (you need about 600g or 3 medium-sized Japanese cucumbers), cut it lengthwise and remove the seeds. Cut into bite-sized pieces. Place in a bowl and sprinkle salt over the slices. Leave for 10 minutes. Combine half teaspoon salt, 150ml (5oz) rice wine vinegar and 2 tablespoons sugar in a bowl and mix well. Add cucumber and seaweed and put it in the fridge to chill before serving. Serve with a small dollop of grated ginger on top. Serve with rice or as a standalone side dish.
You can also substitute Japanese cucumbers for regular ones.