Photograph of the finished Sunomono

Japan · Nộm dưa chuột giấm Sunomono

Sunomono

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cucumber Cucumber 4
  • Photograph of Wakame seaweed Wakame seaweed 0.7 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Soy sauce Soy sauce 1 ⅓ tbsp
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 0.7 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Slice the cucumbers very thinly, toss with salt, and let them sit for 10 minutes to drain off the excess water.
  2. 2 Squeeze out all the water from the cucumbers; this is a crucial step to prevent the salad from becoming watery.
  3. 3 Soak dried wakame seaweed until it expands, then blanch quickly and rinse with cold water.
  4. 4 To make the sanbaizu dressing: mix vinegar, sugar, and a little soy sauce.
  5. 5 Mix the cucumber with wakame and dressing, sprinkle with toasted sesame seeds, and serve chilled.
Start cooking