Sunomono Salad Recipe

Prepare gobo (burdock)

Scrub and peel thinly if needed. Cut gobo into 6–7 cm lengths and julienne into thin matchsticks. Place julienned gobo in a bowl of water with 1 tsp vinegar (optional) to prevent discoloration while you prepare other ingredients.

Blanch gobo

Bring 500 ml water to a rolling boil in a medium saucepan with 1/4 tsp salt. Add the drained gobo and blanch 2–3 minutes until just tender but still slightly crunchy. Drain and immediately transfer to an ice bath to stop cooking. Drain thoroughly and pat dry with paper towels.

Prepare cucumber

Thinly slice the cucumber on a mandoline or with a sharp knife into rounds about 2 mm thick. Sprinkle 1/2 tsp of the salt evenly over the cucumber slices, toss, and let sit 8–10 minutes to draw out moisture. After resting, gently squeeze or press slices in a clean towel to remove excess water and discard the liquid.

Prepare crab and shrimp

If using imitation crab, shred into bite-sized pieces. If using fresh crab, flake meat into bite-sized pieces. If shrimp are larger, halve them lengthwise. Pat both crab and shrimp dry with paper towels.

Assemble salad components

In a large mixing bowl, combine the drained cucumber, blanched gobo (lightly squeezed), shredded crab, and shrimp. Add kaiware (radish sprouts) last to retain crispness.

Toast sesame

In a small dry skillet over medium heat, toast 1 tbs sesame seeds, stirring constantly, until fragrant and lightly golden (about 1–2 minutes). Remove from heat and let cool.

Make quick pickling/seasoning liquid: Whisk together 4 tbs rice vinegar, 1 tbs mirin, 1 tsp sugar, 3 tbs ponzu, 1 tsp soy sauce, and 1 tsp sesame oil in a small bowl until sugar dissolves. Taste and adjust: it should be bright, slightly sweet, and salty-acidic.

Lightly dress salad: Pour about two-thirds of the dressing over the combined cucumber, gobo, crab, and shrimp. Toss gently to coat evenly without breaking the crab. Reserve the remaining dressing to serve lightly on the side or add later to taste.

Chill briefly: Cover the bowl and refrigerate the dressed salad 10–15 minutes to allow flavors to meld. This also helps the cucumber and gobo absorb a touch of the dressing without becoming soggy.

Plate the salad: Divide the salad among 4 serving bowls or one larger bowl. Garnish each portion with a small handful (about 10 g) of kaiware on top if not already mixed in, and sprinkle the toasted sesame seeds over each portion.

Final seasoning: Taste one portion and add reserved dressing to adjust acidity or saltiness to taste. Serve immediately as a chilled starter or side.