Cut the cucumber in half lengthwise then thinly slice diagonally.
Put the cucumber slices in a plastic bag and add a pinch of salt. Rub the salt on the cucumber and let it stand for 5-10 minutes. Squeeze out the water.
Bring a pot of water to a boil and add the wakame.
When wakame is rehydrated and soft, add the bean sprouts.
Bring it back to a boil and cook for 30 seconds. Using a strainer, drain well.
Drain the canned chicken tenders well.
In a bowl, add the cucumber, wakame, bean sprouts and chicken tenders and combine with the ★ marked seasonings.
Season well with salt and pepper (This is important!!).
Serve it on a plate and sprinkle with black pepper if desired. Done.
Story Behind this Recipe
I made it to replace a school lunch (it was bang bang chicken) for my daughter, since she's allergic to sesame seeds. I made it light since the main dish was pepper steak. It's easy, tasty, economical and goes well with any type of dish.
Drain the water off very well!! In Step 2, the easy way to drain the cucumber is to pour out the water from the plastic bag opening. Pat dry the bean sprouts and wakame in Step 4 after drain them in a strainer. Drain the canned chicken tender in Step 5 by securing the meat with the lid and pouring out the liquid by tilting the can.