Simple Way to Make Homemade Cucumber with Shiso sweet vinaigrette salad
Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Cucumber with Shiso sweet vinaigrette salad. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Cucumber with Shiso sweet vinaigrette salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cucumber with Shiso sweet vinaigrette salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cucumber with Shiso sweet vinaigrette salad is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cucumber with Shiso sweet vinaigrette salad estimated approx 10 minutes.
To get started with this particular recipe, we have to prepare a few components. You can cook Cucumber with Shiso sweet vinaigrette salad using 9 ingredients and 7 steps. Here is how you cook that.
It’s good to take some vinaigrette food especially when it’s hot.
Ingredients and spices that need to be Make ready to make Cucumber with Shiso sweet vinaigrette salad:
- 10 cm cucumbers
- 10 leaves Shiso (Japanese Basil)
- 3 g seaweed
- ☆1.5 TBSP vinegar
- ☆1 tsp sugar
- ☆1 tsp mirin
- ☆1/4 tsp soy sauce
- ☆1/4 tsp seaweed soup powder
Instructions to make Cucumber with Shiso sweet vinaigrette salad
- Mix all the ingredients ☆ in a small bowl.
- Slice cucumbers into 2mm length.
- In a small bowl, add cucumber and dash of salt give cucumber massage, 1 minute. Leave it for 5 minutes. Squeeze cucumber and remove excess water.
- In a small bowl, add seaweed and 2 cups of water. Soak it for 3 minutes, seaweed becomes double the volume. Strain and squeeze excess water out.
- Wash and cut Shiso leaves into strips
- Mix the cucumber, seaweed and Shiso in a bowl and add the ☆
- Cool it in the fridge for 10 min and enjoy😉
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