Master the Art of Sunomono: A Refreshing Japanese Cucumber Salad! きゅうりとわかめの酢の物

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Combine 4 Tbsp unseasoned rice vinegar, 2 Tbsp sugar, ½ tsp Diamond Crystal kosher salt and ½ tsp soy sauce in a saucepan, or heat them in a microwave-safe bowl until the sugar dissolves.
2. Over medium heat, whisk until the sugar has fully dissolved, then take off the heat and let the dressing cool.
3. Soak 1 Tbsp dried wakame in water for 5 minutes to rehydrate.
4. Peel the cucumbers in alternating strips to make a striped pattern, then thinly slice them into rounds.
5. Rub 1 tsp Diamond Crystal kosher salt into the cucumber slices and let them sit for 5 minutes.
6. Squeeze the liquid out of the rehydrated wakame and put it in a medium bowl.
7. Squeeze the liquid out of the cucumber slices and add them to the bowl with the wakame.
8. Add ½ Tbsp toasted white sesame seeds, pour the dressing over, and toss everything together.
9. Serve in individual bowls or one large serving bowl.

Summarized from Just One Cookbook's video. Watch it for the details.

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