Vinegared Cucumber and Seaweed with Umami
Recipe provided by AJINOMOTO CO., INC
- 1 cucumber
- 2 ounces (50g) dried seaweed, soaked
- 1 ounce (30g) Imitation crab
- 1 tbsp vinegar
- 1 tbsp water
- 1/2 tbsp soy sauce
- 1/2 tbsp sugar
- Pinch of AJI-NO-MOTO® (MSG)
Cut the cucumbers into small pieces, and mix with pinch of salt. When it becomes soft, squeeze the water from cucumber. Split imitation crab.
In a bowl, mix all of the seasonings.
Add seaweed and 1 into 2 and mix well.