Algae Salad and Cucumbers with Seasoning of Vinegar of Rice Wine Recipe

This is full of iron, calcium and potassium. This salad tastes better when bags of algae and lettuce are used that can be found in establishments where Chinese and oriental food products are sold. This salad can be served as an entry or as a companion when eating roasted fish.

Preparation time: 10 minutes
Cooking time: 4 minutes
Makes: 4 servings

Ingredients
25 grams of dry algae with lettuce
1 small cucumber
75 ml of mirin
75 ml of rice wine
2 tablespoons of sugar
2 tablespoons of limejuice

Preparation

1. Place the algae in a bowl and cover them with cold water and allow them to sit for 15 to 20 minutes so that they soften.
2. Cut the cucumber in half lengthwise then cut in into thin slices. Strain the algae and cut it in large strips. Place the cut algae in a bowl along with the cucumber.
3. Mix the mirin with the vinegar and rice wine and the sugar and place it over low heat on the stove in a small casserole until the sugar has dissolved. Take it off the heat and allow it to cool. Then add in the limejuice.
4. Pour the seasoning over the algae and the cucumber and stir lightly. Serve in individual plates.

 

Desserts Recipes Algae and Seaweed - Nutrition Health Food & Benefits Algae Salad and Cucumbers with Seasoning of Vinegar of Rice Wine Recipe