39 Cucumber and Black Fungus Salad with Soy Sauce (Appetizer)

39 Cucumber and Black Fungus Salad with Soy Sauce (Appetizer)

39 Cucumber and Black Fungus Salad with Soy Sauce (Appetizer)

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39 Cucumber and Black Fungus Salad with Soy Sauce (Appetizer)

INGREDIENTS

  • 4 (Japanese) cucumbers, cut into 2” spears
  • 1/2 cup of carrots, sliced diagonally
  • 1 cup of black fungus, soaked in water for 3 hours until soft, cut off stems and cut tops in half
  • A little bit of ginger, julienned
  • A dash of soy sauce
  • A dash of vinegar
  • A dash of sesame oil
  • A pinch of salt
  • A pinch of sugar
  • 2 cups of water

DIRECTIONS

Step 1
In a saucepan, place the black fungus, 2 cups of water, the soy sauce, and sugar. Cook on low heat for 20 minutes, until the flavor of the soy sauce permeates the fungus and the sauce has thickened.
Step 2
Salt the cucumbers and carrots.
Step 3
Mix all of the ingredients and seasonings together. Eat immediately or refrigerate before eating.