Ingredients with Measurements:
- 2 cucumbers, sliced thinly
- 1/2 cup dried wakame seaweed
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame seeds
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Soak the dried wakame seaweed in cold water for 10 minutes until it softens.
2. Drain the seaweed and squeeze out any excess water.
3. In a small saucepan, combine the rice vinegar, sugar, salt, soy sauce, and mirin. Heat over medium heat until the sugar dissolves.
4. In a large bowl, combine the sliced cucumbers, seaweed, and sesame seeds.
5. Pour the vinegar mixture over the cucumber and seaweed mixture and toss to combine.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
- Total time: 50 minutes
Temperature:
- Refrigerate for at least 30 minutes before serving.
Serving size:
- 4 servings
Nutritional information:
- Calories: 82
- Fat: 1g
- Carbohydrates: 17g
- Protein: 3g
- Fiber: 1g
- Sugar: 14g
- Sodium: 605mg
Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with sake or white wine.
Variations:
- Add sliced carrots or daikon radish for extra crunch and color.
- Substitute the wakame seaweed with other types of seaweed such as nori or hijiki.
- Add sliced green onions or cilantro for extra flavor.
Tips and Tricks:
- Make sure to squeeze out any excess water from the seaweed before adding it to the cucumber mixture.
- For a spicier version, add a pinch of red pepper flakes or a sliced chili pepper.
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- This dish is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve in a small bowl or on a plate as a side dish.
- Garnish with extra sesame seeds or sliced green onions.
Garnishes:
- Sesame seeds
- Sliced green onions
- Red pepper flakes
Pairings:
- Serve alongside grilled fish or chicken.
- Pair with a bowl of rice for a complete meal.
Suggested Side Dishes:
- Miso soup
- Edamame
- Steamed vegetables
Troubleshooting Advice:
- If the vinegar mixture is too sweet, add a splash of rice vinegar or lemon juice to balance out the flavors.
- If the cucumber slices are too thick, they may not absorb the flavors as well. Try slicing them thinner next time.
Food Safety Advice:
- Make sure to properly wash the cucumbers before slicing.
- Store in the refrigerator and consume within 2 days.
Food History:
- Fukujinzuke is a Japanese condiment made with a variety of vegetables and pickled in a sweet and savory sauce. It is often served as a side dish or topping for rice bowls.
Flavor Profiles:
- Sweet, sour, salty, and umami.
Serving Suggestions:
- Serve chilled as a side dish or topping for rice bowls.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Japanese
Taste: Savory, Salty, Umami, Tangy, Refreshing