Japanese Sunomono Salad Recipe (Cucumber Salad)

By Sudachi · 25 min

Ingredients

Instructions

1. Combine the soy sauce, mirin and unseasoned rice vinegar in a small pan over medium heat and let it bubble for 30 seconds to 1 minute to cook off some alcohol. Take off the heat, let cool, then chill in the fridge.
2. Soak the dried wakame in a bowl of cold water for a few minutes until rehydrated.
3. Thinly slice the cucumber, put it in a bowl, sprinkle with the salt, rub it in until evenly coated, and rest for 5 minutes.
4. Cut the boiled octopus into small bite-sized pieces, or slice it thinly if you prefer.
5. Rinse the salted cucumber under cold water and squeeze out the excess liquid thoroughly. Squeeze the wakame as well, then add both to the bowl with the octopus.
6. Pour in the chilled sauce and mix well.
7. Divide among serving bowls and scatter toasted white sesame seeds on top.

Summarized from Sudachi's video. Watch it for the details.

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