34min 4 ppl
Sunomono
12 minutes
4 people
Easy≤30 min & ≤6 steps
12 min · 5 steps
Easy: ≤30 min and ≤6 steps
50 kcalper person
Protein 2g
Carbs 8g
Fats 1g
About this dish
Wafer-thin cucumber salted to draw out its water, then dressed with a sweetened rice vinegar dressing and rehydrated wakame. Cold, sharp and palate-cleansing.
Allergy Info
Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Cucumberthinly sliced300 g
Dried Goods
- Caster sugar15 g
- Dried wakame seaweed5 g
Spices & Seasonings
- Flaky sea salt4 g
- Toasted sesame seeds5 g
Oils & Condiments
- Rice vinegar45 ml
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Slice the cucumber very thinly, toss with the flaky sea salt and leave to stand for 10 minutes to draw out excess water.
Approx. 3 minutes
2
Soak the dried wakame in cold water for 5 minutes until softened, then drain well.
Approx. 2 minutes
3
Squeeze the excess liquid from the cucumber slices with your hands.
Approx. 3 minutes
4
Whisk together the rice vinegar and caster sugar until the sugar dissolves, to make the dressing.
Approx. 2 minutes
5
Toss the cucumber and wakame with the dressing and scatter with toasted sesame seeds before serving chilled.
Approx. 2 minutes
