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Cucumber and wakame sunomono

Ingredients (4 people)

Directions

1. Finely chop the cucumber using a knife or a blender. Put in a colander and cover with salt to make them disgorge for 10 minutes.

2. Soak the wakame seaweed in cold water for 5 minutes.

3. Cut the cherry tomatoes in half.

4. Using a towel or hand, squeeze the water out of the cucumber slices and strain the wakame seaweeds in a strainer.

5. In a bowl, mix the cucumber and seaweeds together then add 3 tablespoons of rice vinegar for sunomono seasoning.

6. Add the cherry tomatoes cut in half on top and sprinkle a tablespoon of puffed rice.

Tips : Grate fresh nagaimo. It will turn into a sticky paste and add to sunomono
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