Name: Seaweed and Cucumber Salad
Ingredients: 1/2 cucumber; 1 tablespoon sesame oil; 1 cup bean sprouts; 3/4 cup fresh wakame seaweed; 4 tablespoon soy sauce; 1 teaspoon sugar; 2 tablespoon sake; 2 tablespoon rice vinegar; 1/4 teaspoon Japanese chili pepper powder; 1/2 clove garlic; 1/4 teaspoon salt; 1 teaspoon ginger root, peeled and chopped

Seaweed and Cucumber Salad

Ingredients

1/2 cucumber
1 tablespoon sesame oil
1 cup bean sprouts
3/4 cup fresh wakame seaweed
4 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons sake
2 tablespoons rice vinegar
1/4 teaspoon Japanese chili pepper powder
1/2 clove garlic
1/4 teaspoon salt
1 teaspoon ginger root, peeled and chopped

Instructions

Wash cucumber and slice thinly. Saute in sesame oil over medium heat for 2 minutes. Boil bean sprouts until crisp and tender, about 1 minute. Drain and rinse under cold water. Wash salt off fresh wakame seaweed and soak for about 5 minutes. Chop into 1-inch pieces. If you use dried seaweed, soak it in water for about 20 minutes, remove the hard parts, and chop into 1-inch pieces. Arrange cucumber, seaweed, and bean sprouts on a platter. Combine dressing ingredients and mix well. Toss with salad just before serving. Garnish with chopped ginger.