Pickled Mushrooms, Wakame Seaweed and Cucumbers

Pickled Mushrooms, Wakame Seaweed and Cucumbers

Delicately sweet pre-seasoning deepens the flavor.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)



1/2 cup

1/2 tsp


1/2 tsp

2.5 tbsp


  1. Remove the stem from the shiitake mushrooms and thinly slice. Boil (A), Boil the mushrooms for 2-3 min. until the sauce disappears. Set aside to cool.
  2. Soak wakame in water soften, shake dry and cut into edible size pieces. Cut the cucumber into small pieces, sprinkle with salt and wring dry.
  3. Microwave (500W) the mirin from (B) for 20 seconds to reduce alcohol. Mix the remaining ingredients from (B). Add in the mushrooms from (1), the wakame from (2) and the cucumber. Mix well and serve.

    • Serve immediately for best taste.

Cooking Basics

Cucumbers - rounds

Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.


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