A Stamina-boosting Cucumber Salad with Pork

Rehydrate the wakame seaweed in water and cut into bite sizes. Cut the pork into small pieces. Chop the garlic and ginger finely. Cut the red chilli lengthways in half and remove the seeds.

Rub the surface of the cucumber with salt and rinse in water. Cut lengthways in half and slice diagonally into 2-3 mm pieces.

Pour the sesame oil into a frying pan and add the garlic, ginger and chilli. Heat the frying pan over a low heat and infuse the oil with garlic, ginger and chilli.

Add the pork and fry until brown. Add ▣ ingredients and turn the heat to low. When the pork absorbs the sauce, turn off the heat.

Transfer the cucumber and wakame seaweed onto a serving dish.

Pour over the meat sauce. Sprinkle with sesame seeds (ground) and black pepper. Finish with bonito flakes to give a nice flavour.

Add some ra-yu or ichimi spice for a hot flavour. This salad goes well with beer. If you are on a diet, use lean meat.

Increase the amount of pork if you want to make a more satisfying dish. Bacon will work well. Bacon is salty, so adjust the saltiness when you season.