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

Por Just One Cookbook · 20 min

Ingredientes

Modo de preparo

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.

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