Lightly Pickled Cucumbers And Wakame Sea Vegetable

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Washington Post


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1 1/2 tablespoons mirin

1/2 cup rice wine vinegar

2 tablespoons low-sodium soy sauce

2/3 cup Kombu Dashi (see related recipe)

1/2 large cucumber or 1 small Japanese cucumber

Fine sea salt

2 tablespoons dried wakame (rehydrated in 1 cup water)

1 -inch piece peeled ginger root, cut into very thin strips (julienne), for garnish (optional)

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