Japanese Sunomono Seaweed (vg) Recipe
Pickled cucumber, seaweed salad
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Seaweed
Start by rinsing the dried wakame seaweed under cold water to remove any impurities. Soak the seaweed in a bowl of warm water for about 10-15 minutes or until it expands and softens. Once ready, drain and gently squeeze out excess water.
- 2
Slice the Cucumber
While the seaweed is soaking, wash the cucumber and slice it thinly using a mandolin or a sharp knife. You can choose to slice it into rounds or julienne it for a different presentation.
- 3
Make the Dressing
In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, salt, and black pepper until the sugar dissolves completely. Adjust the seasoning to taste.
- 4
Combine Ingredients
In a large mixing bowl, combine the soaked wakame seaweed and sliced cucumber. Pour the dressing over the top and toss gently to coat all the ingredients evenly.
- 5
Garnish and Serve
Sprinkle toasted sesame seeds over the top of the salad for added flavor and texture. Serve the sunomono chilled or at room temperature as a refreshing side dish.