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Are you a cooking guru? Perhaps you are simply a kitchen veteran? Or like lots of others, you may be a novice.Whatever the case might be, useful cooking recommendations can include some fresh ideas to your cooking. Take some time as well as find out a couple of points that can sprinkle some new enjoyable right into your kitchen area routine. This Pickled Wakame Seaweed & Cucumber recipe maybe a perfect fit for you.

Prepare Japanese Cucumber.
You need Dried Cut Wakame Seaweed.
Provide Crab Stick.
You need Vinegar.
Use Mirin.
Provide Soy Sauce.
Provide Salt.

In addition to bringing a unique taste and texture to soups and salads, wakame is low in calories but. Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. See recipes for Celery and Wakame Salad with Miso Dressing (Sumiso Ae) too. Weed sounds so unappetizing, so unwanted.

Peel the cucumber in alternating strips and cut into small chunks. Leave in salt water with 200ml of water to 1tsp of salt for 5 minuets. When tender, remove and squeeze out the water..
Soke the Wakame Seaweed in water to reconstitute it and wring. Cut the Crab stick into bite size..
Combine 1tbsp vinegar, 1/2tbsp Mirin, 1/4tsp soy sauce and 1pinch salt. Add the cucumbers, Wakame Seaweed and Cransticks..
Lining Sea Stix Crab Sticks SG$2.2/145gram at FairPrice.
Pasar Japanese Cucumber SG$1.1/250gram at FairPrice.

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