Japanese Sunomono Salad

Name: Japanese Sunomono Salad
Prep time: 5 min
Total time: 20 min
Ingredients: 2 medium Persian cucumbers or 3 Kirby cucumbers; 1 1/2 tablespoon dried wakame (seaweed), about 3 grams; 1/2 teaspoon sesame seeds; 2 tablespoons shirasu (boiled, salted whitebait), optional; 3 tablespoons plain rice vinegar; 3 tablespoons dashi broth; 2 tablespoons soy sauce; 1/2 tablespoon mirin

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Prep Time: 5 minutes

Total: 20 minutes

Servings: 2

Author : Caroline Phelps

recipe appetizer side

Ingredients

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2 medium Persian cucumbers or 3 Kirby cucumbers1 1/2 tablespoon dried wakame (seaweed), about 3 grams1/2 teaspoon sesame seeds2 tablespoons shirasu (boiled, salted whitebait), optional3 tablespoons plain rice vinegar3 tablespoons dashi broth2 tablespoons soy sauce1/2 tablespoon mirin

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Instructions

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Step 1

Peel cucumber so it has alternating green stripes and thinly slice into rounds. Place in a mixing bowl and sprinkle about 1/4 teaspoon salt. Let sit for 15 minutes and squeeze the water out using your hands. Return the cucumber slices to the bowl and set aside.

Step 2

Soak the wakame in cold water for 5-6 minutes, or according to the directions on the package and drain. Add the wakame to the cucumber bowl along with the sesame seeds.

Step 3

Mix all the ingredients for the dressing and pour over the cucumber and wakame. Toss using chopsticks and serve, or top with shirasu and serve.