Cucumber and Wakame Sunomono

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Appetizers

Cuisines: Japanese

Diets: Gluten Free Vegan

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 4

Ingredients

• 1 english cucumber
• 1 teaspoon salt
• 2 tablespoon dried wakame
• Dressing
• 3 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoon mirin (or sugar)
• Garnish
• 1 teaspoon toasted sesame seeds
• 1 tablespoon gari (pickled ginger)

Instructions

1. For the cucumber: Peel away 4 strips from the cucumber to make stripes pattern. Cut into thin slices. Place the cucumber in a mixing bowl, sprinkle 1 teaspoon of salt, then gently massage into the cucumber. Let it rest for 5 minutes. Wash under running water, drain, and squeeze out as much water as possible.
2. For the wakame: Soak dried wakame in plenty of cold water for 10 minutes. Drain in a colander/strainer, then pour some hot water, then rise again under cold running water. Squeeze out as much water as possible.
3. For the dressing: Place rice vingar, soy sauce, and mirin (or sugar) in a small sauce pot and cook over low heat for 5 minutes. Let it cool.
4. To assemble, place cucumber and wakame in a mixing bowl, pour the dressing, and mix well. Sprinkle with toasted sesame seeds, and mix again. Divide into 4 servings, and top each with some slivers of gari. Serve immediately.