Cucumber And Wakame Sunomono Recipes

CUCUMBER AND SEAWEED SUNOMONO (VINEGAR DRESSING)

Steps:

• Soak dried wakame in a bowl filled with water for about 10-15 minutes until rehydrated. Drain water well and move to a mixing bowl. If the wakame is not cut into bite size pieces, you need to cut them into about 2cm / 1 inch length.
• Sprinkle salt over the cucumber and massage in to soften the cucumber. Squeeze to remove excess water well. Add to the bowl and mix with wakame.
• Combine vinegar marinade ingredients and mix well.
• When ready to serve, add vinegar dressing to ingredients and mix well. Serve immediately (Note 3).

SUNOMONO (CUCUMBER SALAD)

Steps:

• Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
• In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
• Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.

JAPANESE CUCUMBER SUNOMONO

Steps:

• Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
• Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
• Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
• Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
• Just before serving, sprinkle each portion with sesame seeds. Enjoy!

SUNOMONO (JAPANESE CUCUMBER SALAD)

Steps:

• Slice the cucumbers as thinly as possible and then add the 1/4 teaspoon of salt. Toss to coat evenly and then let the cucumbers rest for 5-10 minutes.
• Rehydrate the wakame according to the package directions and chop into bite-size pieces.
• Once the cucumbers start sweating liquid, you can massage them with you hand to speed up the process. When the cucumbers become translucent they are ready to be squeezed.
• Grab the cucumbers with your hands and squeeze as much water from them as you can.
• In a non-reactive bowl, whisk together the rice vinegar, sugar and salt until the solids are dissolved.
• Add the squeezed cucumber, and wakame to the vinegar mixture and toss everything together to coat.
• Serve the sunomono in small kobachi bowls, and garnish with cooked shrimp, crab, or octopus and sprinkle with toasted sesame seeds.

SUNOMONO (JAPANESE CUCUMBER SALAD)

Steps:

• Pour boiled water over wakame and mung bean noodles, fully submerged. Let it sit for 5-8 minutes, until wakame has expanded and noodles are softened. Pat them dry and then cut the noodles 3 times with kitchen scissors so there are not long pieces.
• Slice the tips off the cucumbers and thinly slice them into rounds. Using a mandolin is ideal here (faster and more consistent slices). Add 1 tsp of salt and rub it into the cucumbers using your hands. Let it sit for 3-5 minutes and then rinse, drain and blot them to remove excess water.
• Into a bowl, add the rice vinegar, cane sugar, soy sauce and stir well.
• Add the cucumbers, wakame and noodles into the sauce mix and toss well. Garnish with sesame seeds and enjoy!