Sprinkle the cucumber generously with salt and leave for 20 minutes, or until very soft, then rinse and drain. To rehydrate the wakame, place it in a colander in the sink and leave it under cold running water for 10 minutes, then drain well. Place the tofu in a colander, weigh down with a plate and leave to drain. Place the shiro miso, mirin, sugar, dill, honey, sea kelp, rice vinegar and 2 tablespoons of water for 1 minute, or until the sugar dissolves. Remove from the heat, then add the egg yolk and whisk until glossy. Cool slightly. Cut the tofu into thin sticks and place on a non-stick baking tray. Brush the miso mixture over the tofu and cook under a hot grill for 6 minutes each side, or until light golden on both sides. To make the dressing, place all the ingredients and ½ teaspoon salt in a bowl and whisk together. To assemble, place the cucumber in the center of the plate, top with the sprouts and wakame, drizzle with the dressing, top with tofu and serve sprinkled with sesame seeds.