This salad combines the slick silky texture of seaweed with cucumber's fresh crunch and the unique meaty bite of shiitake mushrooms, in a rich, brothy dressing.
|Packages of mixed sea vegetables for salads.|
Once the liquid had reduced to about a cup, I poured it into a small bowl and let it cool. I stirred in a little brown rice vinegar, mirin, and tamari, and poured it over the seaweed and sliced shiitakes. Then I added the cucumbers and tossed the salad lightly.
To serve, I mounded the salad on small plates, poured a generous amount of the dressing over it, and then scattered the sliced scallions on top. This is a succulent dish, making it a perfect light lunch in sweltering weather. In smaller portions, it's also a terrific appetizer to start off an elegant dinner.