Sunomono Cucumber Salad

Instructions

1. Prepare the cucumbers
   Thinly slice the cucumbers using a mandoline or sharp knife to about 1/8-inch thickness. Place the cucumber slices in a colander, sprinkle with salt, and let them sit for 10 minutes to draw out excess moisture.
2. Rehydrate the wakame
   If using wakame seaweed, place it in a small bowl with cold water for about 5 minutes until it expands and becomes soft. Drain well and set aside.
3. Make the dressing
   In a small bowl, combine rice vinegar, sugar, soy sauce, mirin, and dashi powder (if using). Stir until the sugar completely dissolves. You can warm the mixture slightly to help the sugar dissolve faster.
4. Squeeze the cucumbers
   After salting, gently squeeze the cucumber slices to remove excess moisture. Pat them dry with paper towels and place in a medium serving bowl.
5. Combine and marinate
   Add the rehydrated wakame and cooked shrimp (if using) to the bowl with cucumbers. Pour the dressing over the ingredients and toss gently to coat everything evenly. Refrigerate for at least 10 minutes to allow flavors to develop.
6. Serve
   Just before serving, sprinkle with toasted sesame seeds. Serve chilled in individual small bowls as a refreshing side dish.