Sunomono

Name: Sunomono
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 1 cucumber; 80 g wakame; 2 tbsp rice vinegar; 1 tsp sugar; 1 tsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Sunomono finds its place in the heart of Japanese home cooking, where it is prepared with a practiced hand and shared generously at the family table. This dish, often enjoyed as a refreshing side, showcases the simplicity and elegance of Japanese cuisine, balancing flavors that are light yet deeply satisfying. It is a staple of everyday meals, bringing a touch of brightness to any spread.

The taste of Sunomono is a harmonious blend of crisp cucumber and tender wakame, brought together by the tang of rice vinegar and a hint of sweetness. The soy sauce adds depth, while a careful touch of salt enhances each ingredient. The result is a dish that feels refreshing and cleansing, invigorating the palate with every bite.

Ingredients

1cucumber
80 gwakame
2 tbsprice vinegar
1 tspsugar
1 tspsoy sauce
to tastefine sea salt

Method

Start by preparing the cucumber. Wash it thoroughly under cold running water, then pat it dry with a clean kitchen towel. Using a sharp knife, slice the cucumber thinly into rounds, about 2-3 mm thick. Place the slices in a bowl and sprinkle with a pinch of fine sea salt. Let them sit for about 5 minutes to draw out excess moisture, which will enhance their crispness.
While the cucumber is resting, prepare the wakame. Measure 80 g of dried wakame and place it in a bowl of cold water to rehydrate. Let it soak for about 5 minutes until it becomes tender and expands. Once rehydrated, drain the wakame well and gently squeeze out any excess water with your hands.
Return to the cucumber slices. After they have released some moisture, gently squeeze them in your hands to remove the excess liquid. This step ensures that the cucumber remains crunchy and doesn't dilute the dressing.
Prepare the dressing in a small bowl. Combine 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of soy sauce. Stir until the sugar is fully dissolved, creating a balanced sweet and tangy dressing.
In a large mixing bowl, combine the prepared cucumber slices and rehydrated wakame. Pour the dressing over the top. Toss the ingredients gently using your hands or a pair of chopsticks, ensuring that the cucumber and wakame are evenly coated without breaking the delicate pieces.
Taste the Sunomono and adjust the seasoning with a little more fine sea salt if needed, keeping in mind that the flavors should be light and refreshing.
Serve the Sunomono immediately in small individual bowls. This dish is best enjoyed fresh, with its crisp textures and vibrant flavors. It pairs beautifully with a side of plain bread, allowing the subtlety of the Sunomono to shine.