Sunomono (Japanese Cucumber and Wakame Salad)

Note: Red wine vinegar was used instead of rice vinegar at the event, and the recipe was doubled to make a larger portion.

Ingredients

• 150g cucumber, thinly sliced

• ½ tbsp dried wakame seaweed

• Warm water for soaking

• ½ tsp salt (for massaging cucumber)

• ½ tsp sugar (for massaging cucumber)

• ½ tsp sesame seeds (optional)

• A pinch of fresh ginger (optional)

Dressing

• 3 tsp rice vinegar

• 1 tsp rice syrup

• 1 tsp light soy sauce

Instructions

1. Thinly slice the cucumber and massage with salt. Leave for 10 minutes, then rinse and squeeze out the excess water.

   

2. Soak the dried wakame in warm water until rehydrated.

   

3. Massage the cucumber with sugar.Drain and squeeze wakame .Then add the wakame and mix well.

   Why adding sugar?

   • Balances the flavor: Sugar softens the cucumber's fresh, slightly bitter notes and balances the acidity of the vinegar.

     

4. Sprinkle with sesame seeds and serve.