I tried making this with soy sauce or dashi granules but then I tried it with Dashida (a Korean seasoning) and it made my previous efforts look so bad!
You can use this versatile sauce with almost anything - add to pasta, spread on grilled chicken or fish or as a dip for crudites...the list is endless.
The cucumber absorbs all the flavours, you can't resist. Prepare in the morning and keep in the fridge for a delicious vegetable side dish with dinner. It goes wonderfully well with curry (*^^*).
Although you can make this in a few minutes, it will be even more delicious if you can wait for another half an hour as the umami flavour comes out from the squid jerky.
Hot water, Dashi stock granules, Miso, Chinese leaves, Celery, Spring onion, Squid Jerky
