Vinegared Cucumber and Wakame

Name: Vinegared Cucumber and Wakame
Yield: Serves 4
Cuisine: Japanese
Ingredients: 5 g (⅕ oz) dried wakame seaweed; 70 g (2½ oz) Japanese cucumber; 1 Tbsp raw sugar; Sea salt, as needed; 1 Tbsp lemon juice; 2 Tbsp rice vinegar; 1 tsp mirin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

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) Japanese cucumber
5 g (⅕

Asia
Japan
Summer
Gluten-free
Vegan

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