Crab, Cucumber And Wakame Salad - cooking recipe

Ingredients

1 tbsp rice vinegar
1 tbsp dashi
2 tsp Japanese soy sauce
1 tsp mirin
1/2 tsp fresh ginger juice
None None Crab, Cucumber and Wakame Salad
2 None mini cucumbers, halved lengthwise, seeds removed, thinly sliced
2 tsp salt
2 tbsp dried seaweed (wakame)
7 oz cooked fresh crab meat

Preparation

Bring vinegar, dashi, soy sauce and mirin to a boil in a small saucepan. Let cool for 5 mins then stir in ginger juice. Chill for 15 mins.
Place cucumber slices in a colander and toss with salt. Let stand for 10 mins. Rinse under cold water then drain, gently squeezing out excess moisture. Chill.
Meanwhile, place seaweed in a small bowl, cover with cold water and let stand for 5 mins. Drain.
Arrange cucumber, seaweed and crab meat on a serving plate. Pour dressing over top and toss to combine.