Sunomono with Seaweed and Veggies

Servings: 10
  1. Seaweed:
    a) soak the spaghetti in a bowl filled with water for 10 minutes, then do the same with the musk for 5 minutes
    b) leave the agar agar in water until all the seaweeds are seasoned.
    c) cook the rest of the seaweed for 4 minutes with salted boiling water, then drain them and let them cool down with water and ice. Drain them again and keep them in the fridge.
  2. Seasoned veggies:
    a) peel and chop the cucumber in 0,5 cm thick slices
    b) peel and chop the carrots in 0,2 cm thick slices
    c) peel and chop the celery in 0,4 cm thick slices
    d) season the veggies with salt and let them sit for 10 minutes.
    e) rinse the veggies with water to remove the salt and let them dry on a kitchen towel.
  3. Marinade:
    a) combine the ingredients and store them in the fridge.
  4. Plating:
    a) combine all the ingredients and let them marinate in the fridge for 1 hour
    b) plate the sunomomo in a dish with one tablespoon of marinade
    c) add some toasted white sesame seeds on top