vinegared shimeji mushrooms, wakame & cucumbers

• u.s.
• metric

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.