Japanese Cucumber Salad - cooking recipe

Ingredients

1 1/2 ounces dried wakame seaweed
2 asian cucumbers (or other seedless cucumber)
4 teaspoons toasted white sesame seeds
2/3 cup cold water
1 teaspoon salt
1/3 cup rice vinegar
3/4 teaspoon soy sauce
1 1/2 tablespoons sugar
1/4 teaspoon salt

Preparation

Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.