Photo: Sliced Cucumber and Shrimp in Vinegar

A refreshing mix of cucumbers and "umami" packed shrimp.

Cooking time
15 minutes
Calories
34kcal
Sodium
0.5g
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

1

8

1/2 piece

1 tbsp

(A)

1/2 tsp

1 tbsp

1 cup

(B)Sanbaizu Sauce

2 tbsp

1/2 tbsp

1/6 tsp

1/2 tsp

Directions

  1. Thinly slice the cucumber into rounds, lightly cover in salt and set aside for 5 minutes. Once they have softened dry well with a paper towel. Peel the ginger and slice into thin strips and soak in water for 2-3 minutes.
  2. Boil (A) in a pot, place in the (deveined) shrimp and boil for 2-3 minutes. Turn off the heat and leave as is to cool. Once cooled, peel the shells from the shrimp and cover in salt and sake.
  3. Mix (B) together forming the sanbaizu sauce.
  4. Pile the shrimp and cucumbers in a bowl. Dry the ginger strips and place on top. Dress with (3).