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This is a variation on a traditional Japanese cucumber salad, which features a vinegar dressing. This version, inspired by Renée Loux, adds a Japanese citron juice called yuzu, among other things. If you don’t have yuzu, you can substitute lemon juice and a touch of wasabi. Best served chilled.
2 tablespoon wakame seaweed, dried
1 cucumber, peeled, seeded, and sliced
1 tablespoon shoyu
2 teaspoon yuzu
1 teaspoon ginger juice
1 teaspoon agave nectar
1 green onion, finely chopped
If necessary, cut the wakame into small pieces. Cover with water and soak until soft, around ten minutes. Drain and set aside the water for other uses.
Cut the cucumber in half, lengthwise, and slice into quarter-inch pieces.
Mix together the yuzo, shoyu, ginger juice, and agave. Toss with the wakame and cucumber. Chill for a half hour. Top with green onion, if desired.
Note: To make the ginger juice, finely grate a piece of fresh ginger root, and squeeze out the juice. Larger amounts can be extracted in a blender using a little water, then straining and squeezing the juice out.
Yuzu is a Japanese citrus - you can use it sort of like a lemon ("read more here":http://en.wikipedia.org/wiki/Yuzu).
I am wondering exactly what yozu is???
Yeah, it's apparently just fine without a blender and without the yuzu. The yuzu can be "extra credit."
Love this salad! I didn't have the yozu, so used wasabi and lemon juice - it was really good. I was a bit intimidated by the ginger juice at first, but it was really easy to make (I shredded about 5 inches of ginger to make this recipe).
Nice! Cant wait to try it.