ingredients:
- 3 1/2 ounces shimeji
- mushrooms
- 1 1/2 teaspoons dried wakame
- 1 1/3 ounces cucumbers
- 1 tablespoon rice vinegar
- 1/2 teaspoon soy sauce
- 1 teaspoon salt
- 1 tablespoon ground sesame seeds
- 2 cups water
step 1:
Pour 1 cup of the water into a bowl and soak the wakame for 5 to 20 minutes until desired softness. Drain. If using whole type wakame, cut into 1/4 in. pieces. Squeeze the water from the wakame with your hands.
step 2:
Thinly slice the cucumbers. Cut off the roots of the shimeji mushrooms.
step 3:
Dust the cucumbers with salt. Let them set until they become soft. Squeeze the water from the cucumbers with your hands.
step 4:
Put the shimeji mushrooms in a pan with the remaining 1 cup of water and boil for about 2 minutes. After boiling, drain them. Run under cool water and squeeze the water out with your hands.
step 5:
Mix the vinegar, soy sauce and ground sesame seeds in a bowl. Add the shimeji mushrooms, wakame and cucumbers. Mix.
comment:
This dish is low calorie and very good for your health. Shimeji mushrooms are rich in vitamin D and dietary fiber, and wakame contains a lot of dietary fiber, minerals, vitamins, calcium, etc. Cucumber has β-carotene and potassium. Vinegar is good for fighting fatigue, keeps your skin young, suppresses cancer and has an antibacterial effect. Sprinkling salt on the cucumber in advance brings out the flavor and makes this dish delicious. Please try it.