Aemono is the word for uncooked dressed salads in japanese. These are often made with fresh seasonal vegetables, including green beans, spinach, cucumber, daikon and yams. So easy to make and delicious!
Category – Pure-Raw
Time -20 minutes
Quantity – 1-2 person
Equipment – mandoline slicer
1 large english cucumber (about 200g)
1/2 leek stalk and 3-4 okra (optional)
1 tbsp atlantic wakame (from Lofoten Seaweed)
1/4 tsp salt
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp coconut aminos (or 1 tsp tamari)
1 tsp sesame oil
1. Using a mandoline, thinly slice cucumber into a bowl. If you will add leeks and okra, slice them thinly too. Add salt and massage, then allow to rest for a while (for about 10 minutes.) The cucumber will release the excess juice through osmosis.
2. Combine maple, sesame oil, vinegar and coconut aminos to make dressing. Alter the amount of maple and coconut aminos to suit your taste.
3. Squeeze the cucumber to remove excess water, and combine cucumber, wakame and dressing and mix well. ( Set aside the cucumber water to rehydrate wakame; if you will use whole dried wakame instead of powder, hydrate dried wakame seaweed in the cucumber water for 15 minutes. Once done, drain water and squeeze water out from Wakame. Then mix with the cucumbers and dressing.)
4. Sprinkle some sesame seeds and serve.