Serves
4-6 / starter or light main course
Vegan
Ingredients
pinch
of dried arame (sea vegetable)
225g/8oz closed cup mushrooms, rinsed and sliced
100g/4oz enoki mushrooms, rinsed and dried
165g/6oz bean sprouts, washed and drained
½ cucumber, halved lengthways and finely sliced
4 tbsp rice vinegar
1 tbsp shoyu
1 tsp caster sugar
¼
- ½ tsp wasabi paste (or concentrated grated horseradish)
pinch of salt
Method
Soak the arame in cold water for 10 minutes to reconstitute. Drain. Mix
the mushrooms, bean sprouts and cucumber together in a bowl. Mix the rice vinegar, shoyu, caster sugar, wasabi (or horseradish) and
salt together and pour over the salad, tossing well. Serve immediately.
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