Sunomono cucumber and seaweed recipe

Name: Recette Sunomono de concombre et algues
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 concombres; 1 cuil. à café de sel; 100 g de wakamé frais ou séché; 6 cuil. à soupe de vinaigre de riz; 2 cuil. à soupe de sucre; 1 cuil. à café de sauce soja; Sésame blanc grillé

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Portion

4 portions

Preparation time

15 minutes

Sunomono are tangy, slightly sweet vegetable salads served as starters. In Japan, they are highly appreciated for their freshness. The most popular is the cucumber salad. Discover this classic and delicious recipe for sunomono with cucumber and wakame seaweed!

Clémence Sahuc

Image of Sunomono cucumber and seaweed recipe

Ingredients

2 cucumbers
1 tsp. salt
100 g fresh or dried wakame

For the seasoning :

6 tbsp. rice vinegar
2 tbsp. sugar
1 tsp. soy sauce
Toasted white sesame

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Instructions

In a small bowl, combine the rice vinegar, sugar and soy sauce. Stir well until the sugar has completely dissolved. This mixture will serve as a tangy marinade for your cucumbers and seaweed. You can adjust the amount of sugar or vinegar to suit your taste.
Rinse the cucumbers and cut into thin slices. Sprinkle the cucumber slices with salt and knead gently with your hands. Leave to drain for about 5 minutes.
After 5 minutes, rinse the cucumbers under cold water to remove excess salt. Wring out carefully with paper towels or a clean cloth to remove any excess moisture.
Place dry wakame seaweed in a bowl of cold water and leave to soak for 5-10 minutes. They will quickly rehydrate and triple in volume. Once the seaweed has plumped up, drain and blot gently with kitchen paper to remove excess moisture. Wakame is now ready to use.
In a large bowl, combine the drained cucumbers, rehydrated wakame seaweed and the seasoning you prepared at the start. Mix well with your hands or a wooden spoon so that the ingredients soak up the marinade evenly.
For extra crunch and flavor, sprinkle the salad with toasted sesame seeds just before serving. Serve immediately, or refrigerate for 10-15 minutes to enjoy fresh.

Recipe notes

For this recipe, choose the smallest, freshest cucumbers possible.

THE WAKAME

Wakame is a very popular seaweed in Japanese cuisine, as it is highly appreciated for its taste and texture. Wakame refers to a group of brown seaweed varieties found on the coasts of Asia, notably China, Korea and Japan.

Wakame is used in salads and soups, as well as in noodle dishes and many rice-based recipes!

SUNOMONO

Sunomono are small salads, part of the "namasu" family. Namasu are Japanese dishes featuring finely sliced vegetables and seafood marinated in rice vinegar for several hours.

Preparation based on linden honey and yuzu ⋅ Dew ⋅ 185g

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