Cucumber and Marinated Seaweed Salad

Ingredients

• 6 cups dashi kombu shredded kelp
• 2  cucumbers english seeds removed and cut into chunks peeled
• 0.4 cup miso soybean paste
• 0.4 cup rice wine vinegar 
• 0.5 teaspoon salt 
• 1 cup sesame oil 
• 2 tablespoons sesame seed 

Equipment

• bowl
• blender

Directions

1. Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour.
2. Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds.