Sunomono Recipe
Cucumber, Carrots, Seaweed in Japanese Vinegar Topped with Kani, Sesame Seeds
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Ingredients
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Vegetables
Dressing
Toppings
Method
Preparation of Vegetables
- 1
Prepare the Cucumber
Wash the cucumbers thoroughly. Cut them in half lengthwise and then slice them into thin half-moons. Place them in a mixing bowl.
- 2
- 3
Rehydrate the Seaweed
Soak the dried wakame in warm water for about 10 minutes until it expands and softens. Drain and chop it into bite-sized pieces. Add to the vegetable bowl.
Making the Dressing
- 4
Combine Dressing Ingredients
In a separate bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and salt until the sugar is dissolved.
Assembly
- 5
Combine Everything
Pour the dressing over the vegetable mixture. Toss gently to combine, ensuring all the vegetables are well coated with the dressing.
- 6
Add Toppings
Top the salad with shredded kani and sprinkle with toasted sesame seeds.
