Dissolve 2 teaspoons salt in 500ml / 17 fl oz / 2 cups cold water. Cut the cucumbers in half
lengthways, scoop out the seeds, then slice the flesh very thinly. Put the cucumber flesh in the
cold water and soak for 10 minutes. Drain well and squeeze out any excess moisture. Keep in the
refrigerator until needed.
Soak the wakame in a bowl of cold water for 5 minutes, or until rehydrated and glossy but
not mushy. Drain well, then refrigerate until needed.
To make the dressing, combine the rice vinegar, dashi granules, shoyu and mirin with 2
tablespoons water in a small saucepan and bring to the boil over high heat. Remove from the heat
and cool to room temperature. Finely grate the ginger, then squeeze the grated ginger with your
fingertips to release the juice (you will need 1 1/2 teaspoons of ginger juice). Add the ginger
juice to the dressing and stir well. Allow to cool completely. Refrigerate for 15 minutes, or until
Neatly arrange the cucumber, wakame and crab meat in four small serving dishes, then carefully
pour the dressing over the top.