Marinated Mozuku Seaweed with Cucumber

Serves
serves 8
Time
15 minutes

JUSTIN WALKER

Published on December 21, 2015

In Okinawa, mozuku seaweed is eaten simply dressed with vinegar and soy sauce in this small appetizer. If you can't find fresh mozuku, use 1/4 cup dried mozuku mitsuwa.com, soak in cold water to cover for 20 minutes, and drain.

Featured in: Why the Food in Okinawa's Not Like Anything in the Rest of Japan

Ingredients

8 oz. fresh mozuku seaweed, drained and rinsed
2 tbsp. rice vinegar
2 tbsp. soy sauce
2 tsp. mirin
1 cucumber, peeled and julienned
¹⁄₄ medium Chinese yam, peeled and finely grated

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Instructions

Step 1

In a medium bowl, mix the seaweed with the rice vinegar, soy sauce, and mirin. Divide among 8 small bowls or flat-bottomed spoons, top each with some of the cucumber and a dollop of the yam, and serve immediately.

In a medium bowl, mix the seaweed with the rice vinegar, soy sauce, and mirin. Divide among 8 small bowls or flat-bottomed spoons, top each with some of the cucumber and a dollop of the yam, and serve immediately.