Recipe: Japanese vinegar wakame cucumber | Japanese Seaweed & Cucumber Salad

Home Cooking Recipe: Japanese vinegar wakame cucumber | Japanese Seaweed & Cucumber Salad

Notes:

Low card summer appetizer

Ingredients:

Steps:

  1. Slice the cucumber and grab it with a little salt and let it stand aside. The wakame is soaked in water for ten minutes. At this time, the juice oozing out of the cucumber is poured out. Crab sticks are half cut.

  2. Mix the sauce evenly and pour into the material of Step 1. Stir well, put in the refrigerator for 1-2 hours, mix with white sesame seeds before serving, and finish.


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