Sea Cucumber


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Yukki’s Kitchen

Yukki's Kitchen

Japanese chef

Sea cucumber and Cucumber salad with ponzu sauce


One dried sea cucumber : Soaked into the cold water for 2 4 hours and build it for15minutes. :* Please see the instruction form the package.
One cup of water
1/4 cup of rice vinegar
2 table spoon of Mirin
1table spoon of sake
1 cucumber

For the ponzu sauce (makes approximately 175ml)

100ml tamari soy sauce
100ml lime juice or Yuzu juice
2 tablespoons of mirin
3cm x 3cm piece of dried kombu (kelp)
a handful of katsuobushi (bonito flakes)


To make the ponzu sauce, remember to make the ponzu sauce a day before you need it. Mix all the ingredients together in a small bowl and keep in the fridge for 24 hours to rest. Strain the sauce through a fine sieve into a container or bottle. You can keep the ponzu sauce in the fridge for a few weeks. When it gets cloudy and loses its shine, it’s time to throw it out.
Slice the ends off the cucumber and cut it into half lengthways. Remove the seeds carefully with a spoon or a knife, then slice the cucumber very thinly into half-moon shapes. Place into a bowl, sprinkle with salt and mix thoroughly. Leave for 5–10 minutes. Then squeeze the cucumber very well with both hands and toss with the wakame.

Sliced the soaked and boiled sea cucumber thinly, then put the one cup of water , rice vinegar, mirin and sake into the small pot.Bing to the boil and add the sliced of sea cucumber, simmer for 30 minutes until tender. All the liquid will reduced complete by then. You can add some water of you need it. Try not to get burned.

Place the cucumber and sea cucumber into a small dish or bowl, then pour the sauce and marinated squid on top. Garnish with the sliced shiso leaves ,chopped chive and sesame seeds.

About Yuki

Japanese chef

Yuki Gomi from Yuki’s kitchen is a Japanese chef and cookery writer who has taught thousands of people Japanese cooking and how to make their own sushi and Japanese dishes. After studying Cordon Bleu in Chicago she trained under Japanese master chefs and Western chefs, before moving to London and beginning to teach Japanese cooking classes in UK. “Sushi at Home “by Penguin is her first book.

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