Cucumber Sunomono
Ingredients
- 2 pcCucumber (very thinly sliced)
- 2 pinchGray sea salt (for draining)
- 10 gwakame seaweed (dried)
- 6 tbspRice vinegar
- 2 tbspWhite sugar
- 2 tbspmirin
- 2 tspsoy sauce
- 2 tspsesame seeds (toasted)
Method
Translucent, crunchy, and refreshing cucumber slices. The balance between the sharp acidity of rice vinegar and a hint of sugar instantly awakens the appetite.
- 1
Submerge the wakame seaweed in a bowl of lukewarm water for 5 minutes. It should double in size and become soft to the touch.
- 2
Slice the cucumber into extremely thin, almost translucent rounds. Use a mandoline for perfect consistency.
- 3
Mix the slices with the sea salt. Let rest for 5 minutes, then squeeze them firmly between your hands to extract as much water as possible.
- 4
In a bowl, combine the rice vinegar, sugar, mirin, and soy sauce. Stir until the sugar crystals are completely dissolved.
- 5
Mix the squeezed cucumber and drained seaweed with the dressing. Sprinkle with sesame seeds. The dressing should just coat the ingredients.
Frequently asked questions
How do you get this dish right?
- Squeeze the cucumber forcefully; any remaining water will dilute the dressing and ruin the balance.
- The secret lies in the thinness of the cut: the slices should be as supple as silk.
How long does this dish keep?
Eat immediately. The cucumber loses its crunch after 1 hour in the dressing.
