Sunomono With Cucumber And Wakame Recipe

I’ve recently discovered a refreshing culinary escape that feels like a gentle ocean breeze with every bite: this cool and tangy cucumber and wakame sunomono salad. It’s my new go-to whenever I need a light, invigorating dish that satisfies both my taste buds and my wanderlust.

I enjoy eating Sunomono made with cucumber and wakame for its refreshing crackle and perfect sweet-and-sour balance. The Japanese cucumbers and dried wakame form a base that’s nearly as nutritious as it is delicious; the rice vinegar and touch of soy sauce take it to the next level.

I always garnish with toasted sesame seeds, though, because a dish is not a true Sunomono unless it’s dressed with the nutty aroma of toasted sesame.

Ingredients

• Japanese Cucumbers: Light, crisp texture; low in calories; hydrates.
• Dried Wakame Seaweed: Rich in iodine and minerals; provides umami flavor.
• Rice Vinegar: Adds a mild, tangy kick; low in calories.
• Sugar: Balances sourness; provides sweetness to the dish.
• Soy Sauce: Adds savory notes; offers a touch of saltiness.
• Toasted Sesame Seeds: Nutrient-rich garnish; enhances flavor and presentation.

Ingredient Quantities

• 2 medium Japanese cucumbers or 1 large English cucumber
• 1/4 cup dried wakame seaweed
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 teaspoon soy sauce
• Optional: 1 teaspoon toasted sesame seeds for garnish
• Optional: Thin slices of lemon for garnish

How to Make this

1. Start by taking the dry wakame seaweed and placing it in a bowl. This bowl should contain cold water. Let the seaweed sit in the water for about 10 minutes. It will soak up the water and become rehydrated. Once it has fully absorbed the water, the seaweed will no longer be dry but instead will be soft and wet. After it reaches this state, the next step is to drain the seawater from the bowl. This requires taking the rehydrated seaweed out of the bowl, which is mostly empty except for some residual seawater. Pour the seawater from the bowl into a sink.

2. As the wakame soaks, get the cucumber ready. For Japanese cucumbers, first rinse them, then trim the ends, and proceed to slice them thinly into rounds. For an English cucumber, don’t just rinse and trim; first slice it in half lengthwise, then remove the seeds, and then cut the halves into thin slices.

3. Combine cucumber slices and salt in a bowl. Toss gently; let sit for about 5 minutes. This ensures that excess moisture is drawn out of the cucumber in time for it to be added in a salad without making the salad soupy.

4. Remove the salt from the cucumber slices by rinsing them under cold water for 5 minutes. Drain well and set to the side.

5. In another bowl for mixing, bring together rice vinegar, sugar, soy sauce, and mix until you reach a point where the sugar has totally dissolved.

6. Include the cucumber slices and the reconstituted wakame into the bowl with the dressing. Gently toss the whole mixture so that all the ingredients become equally coated with the vinegar concoction.

7. Move the sunomono to a dish from which you can serve it easily, and spread the cucumber and wakame around so that they are in plain view for anyone to whom you might serve the sunomono.

8. If you wish, you can add toasted sesame seeds to the dish for a nutty, crunchy finish.

9. For a zesty and piquant touch, add thin slices of lemon as a finishing touch on top.

10. Refrigerate for a few minutes to allow the flavors to meld before serving, or serve immediately. Enjoy your cool Sunomono!

Equipment Needed

1. Mixing bowls (at least 3)
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Colander or sieve (for draining)
6. Spoon or whisk (for mixing)
7. Serving dish

FAQ

• Q: Can I use regular cucumbers instead of Japanese or English cucumbers?
  
  A: It’s best to use Japanese or English cucumbers for their crisp texture and thin skins, but you can use regular cucumbers if you peel and seed them.
• Q: How long should I soak the dried wakame seaweed?
  
  A: Soak the dried wakame in water for about 10 minutes until it rehydrates and expands.
• Q: Is there a substitute for rice vinegar?
  
  A: You can substitute rice vinegar with white wine vinegar, but the taste may be slightly more acidic. Add a pinch of sugar to balance it out if needed.
• Q: Can I prepare Sunomono ahead of time?
  
  A: Yes, you can prepare it a few hours in advance. However, it’s best served fresh as the cucumbers may become soggy over a long period.
• Q: How do I store leftovers?
  
  A: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh.
• Q: What can I use as a garnish if I don’t have sesame seeds or lemon?
  
  A: You can garnish with thinly sliced green onions or a sprinkle of chili flakes for a bit of heat.

Sunomono With Cucumber And Wakame Recipe Substitutions and Variations

Use 2 medium Japanese cucumbers or 1 large English cucumber. If you can’t find them, use 3 Persian cucumbers.
1/4 cup dried wakame (seaweed): substitute with dried arame (seaweed).
Substituting 1/4 cup rice vinegar can create an interesting flavor base. Try apple cider vinegar or white wine vinegar for a soluble, slightly fruity base that will pair well with the rest of the dish.
Two tablespoons of sugar can be replaced with one tablespoon of honey or agave syrup.
1 teaspoon soy sauce; substitute with tamari or coconut aminos.

Pro Tips

1. Opt for Seedless Cucumbers: Using seedless cucumbers like Japanese or English cucumbers ensures a crisp texture and avoids any unwanted bitterness or excess moisture from seeds.