Sunomono
Refreshing Japanese Cucumber Salad.
Servings: 4 people
Ingredients
Ingredients for the sauce
- 30 ml Rice vinager
- 1 Tablespoon Sugar
- ¼ teaspoon Salt
- ¼ teaspoon Soy sauce
All other ingredients
- 1 Japanese cucumber, thinly sliced (if it is hard for you to find Japanese cucumber, then use regular cucumber)
- ½ teaspoon Salt
- ½ Tablespoon Dried wakame (optional)
- ¼ Tablespoon Sesame Seeds
Instructions
Preparing the Sauce
- In a medium-high heat sauce pan, combine all ingredients for the sauce. Mix it well and let is simmer until the sugar is completely dissolved. It doesn't take long, about 2 minutes. Reserve.
Hydrate the wakame
- Soak the wakame in water for 5 minutes.
- Afterwards, remove all excess water. Place them into a large bowl and reserve.
Preparing Sunomono
- Remove half of the skin from the cucumbers and slice them quite thinly.
- Add the sliced cucumber to a bowl and combine it with the ½ teaspoon of salt. Mix it well and set aside for 5 minutes. The idea here is to remove the excess moisture from the cucumbers.
- Using your hands, remove all excess water from the cucumbers by squeezing it.
- Place the cucumbers together with the hydrate wakame bowl. Add the dressing and the sesame seeds and mix it well.
- Enjoy it as a side dish. (Sunomono lasts well in a airtight container in the fridge up to 5 days.)
