Directions

To Prep

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).

To Cook

1. In a small saucepan, add in all the dressing ingredients and cook over high heat until sugar is dissolved completely. Set aside to cool.
2. To serve, pour dressing over cucumber slices and wakame, and mix well. Spoon sunomono into individual dishes and garnish with ginger.