Japanese cuisine · Salads & Mezze

Sunomono

Paper-thin cucumber salad in a sweet-and-sour rice vinegar dressing – cool, crisp, refreshing.

Ingredients · for 4 servings

• 2 cucumbers
• 1 tsp salt
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp soy sauce
• 2 tbsp dried wakame seaweed
• 1 tsp sesame seeds

Instructions

1. Slice the cucumbers paper-thin with a mandolin, salt them and let sit for 10 min.
2. Soak the wakame in cold water and squeeze it out.
3. Mix the rice vinegar, sugar and soy sauce until the sugar has dissolved.
4. Squeeze the cucumbers out firmly – this is the crucial step for the crisp texture.
5. Mix the cucumbers and wakame with the dressing and let sit for 5 min.
6. Serve as a side dish in small bowls, sprinkled with sesame seeds.