Wakame, Cucumber & Prawn


Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 30 Minutes
Cooking: 2 Minutes

This refreshing salad is a typical side dish for a Japanese table and it’s a great palate cleanser. You can replace the prawns with octopus or white crab meat.



  • ½ cucumber, peeled and cut in half lengthways
  • 6 large prawns (shrimp), peeled
  • 2 tablespoons Basic Dashi Stock (or use powdered dashi)
  • 2.5 cm (1 inch) piece of fresh ginger, peeled and cut into thin matchsticks


  • a large pinch of sea salt
  • 10 g (¼ oz) dried wakame
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon light brown sugar


Remove the seeds from the cucumber using a teaspoon and slice it thinly. Add the salt and toss to coat. Leave the cucumber to stand for 5 minutes, then squeeze out any excess water.

Soak the wakame in a small bowl of water for about 5 minutes, then drain.

Bring a small saucepan of water to the boil over medium heat. Add the prawns and boil for 2 minutes. Drain and leave to cool. Once cooled, cut the prawns in half lengthways and remove the vein from the back.

Mix the dashi, vinegar, soy sauce and sugar in a small bowl until the sugar has dissolved.

Assemble the cucumber, wakame, prawns and ginger in a bowl and pour the dressing over the top to serve.