Recipes - Japanese

Sunomono (Wakame Cucumber Salad)
Sunomono wakame salad


When ‘su’ means ‘vinegar’, ‘sunomono’ refers to all things ‘vinegered’. This light salad is easy-to-make and this recipe requires only a handful of ingredients. Enjoy sunomono on a hot summer’s day or have it as a topping on chilled noodle dishes such as udon or somen.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Salad
Cook Method: Boil
Cuisine: Japanese









Ingredients:

1 tbsp wakame (seaweed)
1 Japanese cucumber (or ½ cucumber)
1 tsp salt
½ tsp ginger (julienned, optional)

For dressing:

3 tbsp rice vinegar
2 tbsp dashi (or water)
1 tbsp granulated sugar
1 tbsp soy sauce
½ tbsp sesame oil




Steps:
  1. To rehydrate wakame, soak in water for 10 mins. Drain well and transfer to a bowl.
  2. Cut the cucumber in half lengthwise. Then, peel the cucumber by alternating 1.5cm strips lengthwise, leaving strips of the skin intact. By doing this, the cucumber slices will have decorative green accents and retain some extra crunchiness. Then, thinly slice the cucumber to about 0.3cm thickness.
  3. Sprinkle salt over the cucumber slices and rub them. Set aside for a few minutes, and squeeze out excess water from cucumber. Then, transfer cucumber into the bowl (Step 1).
  4. In a small saucepan, add in all the dressing ingredients and cook over high heat until sugar is dissolved completely. Set aside to cool.
  5. To serve, pour dressing over cucumber slices and wakame, and mix well. Spoon sunomono into individual dishes and garnish with ginger.

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Sunomono (Wakame Cucumber Salad)

Sunomono (Wakame Cucumber Salad)

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When ‘su’ means ‘vinegar’, ‘sunomono’ refers to all things ‘vinegered’. This light salad is easy-to-make and this recipe requires only a handful of ingredients. Enjoy sunomono on a hot summer’s day or have it as a topping on chilled noodle dishes such as udon or somen.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Salad
Cook Method: Boil
Cuisine: Japanese
Ingredients

1 tbsp wakame (seaweed)
1 Japanese cucumber (or ½ cucumber)
1 tsp salt
½ tsp ginger (julienned, optional)

For dressing:

3 tbsp rice vinegar
2 tbsp dashi (or water)
1 tbsp granulated sugar
1 tbsp soy sauce
½ tbsp sesame oil

Instructions
  1. To rehydrate wakame, soak in water for 10 mins. Drain well and transfer to a bowl.
  2. Cut the cucumber in half lengthwise. Then, peel the cucumber by alternating 1.5cm strips lengthwise, leaving strips of the skin intact. By doing this, the cucumber slices will have decorative green accents and retain some extra crunchiness. Then, thinly slice the cucumber to about 0.3cm thickness.
  3. Sprinkle salt over the cucumber slices and rub them. Set aside for a few minutes, and squeeze out excess water from cucumber. Then, transfer cucumber into the bowl (Step 1).
  4. In a small saucepan, add in all the dressing ingredients and cook over high heat until sugar is dissolved completely. Set aside to cool.
  5. To serve, pour dressing over cucumber slices and wakame, and mix well. Spoon sunomono into individual dishes and garnish with ginger.

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