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Vinegared Cucumber and Wakame
- Serves
4
- Difficulty
Easy
By Danny Chu
Published 2018
Sunomono refers to vinegared dishes commonly served on the side. This salad recipe uses crunchy Japanese cucumber and nutrient-rich wakame seaweed. A refreshing dish to cool off on a hot summer day.
Ingredients
70 g 2½ oz 5 g ⅕
Method
Thinly slice cucumber. Sprinkle salt and mix well. Let it sit for 10 minutes.
Soak wakame in water for about 10 minutes. Drain and briefly blanch in boiling water. Cut into bite-sized pieces.
To make the dressing, mix lemon juice, vinegar, mirin and sugar until all sugar is dissolved.
Gently squeeze out excess water from cucumber and wakame. Add the dressing and mix well
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