The Whole World on Your Grill

See Also
Summer Recipes
  Cucumber-and-Wakame Sunomono

The Chef
Masa Takayama of Masa

Serves 6

3 large Japanese cucumbers (kyuri), unpeeled
1 tablespoon kosher salt
1/2 cup fueru wakame (dried seaweed)
3 tablespoons seasoned rice vinegar
1 teaspoon sugar
Sea salt to taste

Cooking Instructions
Using a mandoline, thinly slice the cucumbers. Place the cucumbers in a colander over the sink, sprinkle with kosher salt, and mix together. Set aside for 10 to 15 minutes. Rinse well and squeeze the cucumbers dry. Cover the wakame with water and soak for 5 to 10 minutes. Rinse and squeeze dry. 

Combine the cucumber and wakame in a bowl, add the rice vinegar and sugar, and toss. Season to taste with sea salt and allow the salad to marinate for 20 minutes.

Best With
Japanese Sea Bass With Shiso-Leaf Diping Sauce

Photograph by
Mitchell Feinberg