Prep 10 min·Cook 0 min·Rest 5 min

1. 1You're here
   Step 1.

   Soak the wakame in cold water for 5 minutes, then drain and squeeze dry.

   1 tbsp Dried wakame

   5 min
2. 2
   Step 2.

   Meanwhile halve the cucumber lengthways, scrape out the seeds with a teaspoon and slice it as thinly as you can.

   1 Cucumber

   Knife work
3. 3
   Step 3.

   Toss the cucumber with the salt and leave for 5 minutes, then squeeze out the water firmly with your hands.

   1 Cucumber½ tsp Salt

   5 min

   Wok-chan's tip鑊仔貼士

   Squeezing is the key step: it makes the cucumber crunchy and stops the dressing going watery.
4. 4
   Step 4.

   Stir the vinegar, sugar and soy together until the sugar dissolves.

   3 tbsp Rice vinegar1½ tbsp Sugar1 tsp Japanese soy sauce

5. 5
   Step 5.

   Mix the cucumber, wakame and ginger with the dressing, pile into small bowls and sprinkle with sesame seeds.

   1 Cucumber1 tbsp Dried wakame5 g Fresh ginger, very finely shredded3 tbsp Rice vinegar1 tsp Toasted white sesame seeds

   Assemble / plate