― Ingredients ―
Snow Crab (boiled)
Cucumber
Kombu (kelp)
Dried wakame seaweed
Hana-hojiso (perilla flower spikes)
＜Quick Sanbai-zu (Vinegar Dressing)＞
Rice vinegar 20ml
Mirin 20ml
Light soy sauce 20ml
Kombu and bonito flake dashi (broth) as needed
― Instructions ―
① Score the cucumber with a knife in a "jabara" (accordion) pattern, and soak it with kombu in 2% saltwater overnight.
② Rehydrate the dried wakame seaweed in water and cut it into easy-to-eat pieces.
③ Make the quick sanbai-zu. Combine all ingredients except dashi in a bowl, then add dashi to adjust the flavor.
④ Dip the bite-sized pieces of ①, ②, and snow crab in ③, then arrange them on a plate. Pour more of ③ over the top. Garnish with hana-hojiso.
