<Ingredients>
2 green onions (white sections)
1 tbsp shami Chinese dried shrimp (rehydrated overnight in photo)
1/2 tbsp soy sauce
1/2 tbsp rice vinegar
1/2 tbsp sesame oil
<Directions>
1.
If you have not already soaked and rehydrated shami overnight, put shami in a bowl or cup, add enough water to cover, and microwave for 1-2 minutes.
2.
Peel zucchini in a stripe pattern (optional), and rangiri diagonally cut.
3.
Finely chop green onions.
First cut lengthwise in half.
Remove any spongy part from center.
Cut lengthwise into 3 or 4.
Then finely chop crosswise.
4.
Deviene shami, and chop.
5.
In a bowl, put zucchini, green onions, shami, soy sauce, rice vinegar and sesame oil, and mix well.
Best after a few hours.
<Notes>
- Finely chopped ginger is a great addition.
- Smaller zucchini works better with this recipe.
- Kyuri Japanese cucumber also works great, if available.
- If you rehydrate shami in the microwave, use a somewhat tall container, as liquid tends to overflow while microwaving.
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