Cucumber and Seaweed Sunomono (Vinegar Dressing)
The most popular combination of sunomono (vinegar dressing) is this cucumber and wakame seaweed. Simple to make and delicious. The dressing is called tosazu which is milder than the usual vinegar dressings as Japanese dashi stock is added to it.The Prep Time does not include time to soak dried wake seaweed.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup thinly sliced cucumber
- ½ tsp salt
- 2 tbsp dried cut wakame seaweed ((Note 1))
- 2 tbsp dashi stock ((Note 2))
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp rice wine vinegar
Instructions
- 1
Soak dried wakame in a bowl filled with water for about 10-15 minutes until rehydrated. Drain water well and move to a mixing bowl. If the wakame is not cut into bite size pieces, you need to cut them into about 2cm / 1 inch length.
- 2
Sprinkle salt over the cucumber and massage in to soften the cucumber. Squeeze to remove excess water well. Add to the bowl and mix with wakame.
- 3
Combine vinegar marinade ingredients and mix well.
- 4
When ready to serve, add vinegar dressing to ingredients and mix well. Serve immediately (Note 3).