Sunomono

Translucent, crunchy, and refreshing cucumber slices. The balance between the sharp acidity of rice vinegar and a hint of sugar instantly awakens the appetite.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 78
• Protein: 1 g
• Carbs: 15 g
• Fat: 1 g

Ingredients

• 2 pc Cucumber ( very thinly sliced )
• 2 pinch Gray sea salt ( for draining )
• 10 g wakame seaweed ( dried )
• 6 tbsp Rice vinegar
• 2 tbsp White sugar
• 2 tbsp mirin
• 2 tsp soy sauce
• 2 tsp sesame seeds ( toasted )

Instructions

1. Rehydrating seaweed

   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. Slicing the cucumber

   Slice the cucumber into extremely thin, almost translucent rounds. Use a mandoline for perfect consistency.

3. Salting and draining

   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. Preparing the dressing

   In a bowl, combine the rice vinegar, sugar, mirin, and soy sauce. Stir until the sugar crystals are completely dissolved.

5. Final assembly

   Mix the squeezed cucumber and drained seaweed with the dressing. Sprinkle with sesame seeds. The dressing should just coat the ingredients.

Chef's tips

• 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.

Storage

Eat immediately. The cucumber loses its crunch after 1 hour in the dressing.