Name: Sunomono (Wakame, Cucumber & Prawn)
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 6 large prawns (shrimp), peeled; ½ cucumber, peeled and cut in half lengthways; 2 tablespoons Basic Dashi Stock (or use powdered dashi); 1 teaspoon light brown sugar; 1 teaspoon soy sauce; a large pinch of sea salt; 2 tablespoons rice vinegar; 10 g (¼ oz) dried wakame; 2.5 cm (1 inch) piece of fresh ginger, peeled and cut into thin matchsticks

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This refreshing salad is a typical side dish for a Japanese table and it’s a great palate cleanser. You can replace the prawns with octopus or white crab meat.

Ingredients

Fresh

½ cucumber, peeled and cut in half lengthways
6 large prawns (shrimp), peeled
2 tablespoons

Method

Remove the seeds from the cucumber using a teaspoon and slice it thinly. Add the salt and toss to coat. Leave the cucumber to stand for 5 minutes, then squeeze out any excess water.

Soak the wakame in a small bowl of water for about 5 minutes, then drain.

Bring a small saucepan of water to the boil over medium heat. Add the prawns and boil for 2 minutes. Drain and leave to cool.