How To Make Sunomono

How To Make Sunomono

Sunomono cucumber salad is a light and refreshing vinegared dish in Japanese cuisine. Master Chef Andy Matsuda will show us how to prepare the traditional form of this salad, using wakame seaweed and mirin sauce.

You will need

• 1 cucumber
• 1 tbsp dry wakame
• 1 part mirin to 1 part fish stock to one part rice vinegar
• 1 part dashi (Japanese fish stock ) or water
• ¼ tsp black sesame seeds
• 1 cutting board
• 1 sharp knife

---

Step 1:

Make Sauce

First, make the sauce. Mix one part mirin (a sweet rice wine), one part rice vinegar, and one part dashi (traditional fish and seaweed soup stock). If you don't have dashi, you can use water.

---

Step 2:

Slice Cucumber

Slice cucumber using a mandolin or knife in thin rounds.

---

Step 3:

Salt & Mix

Sprinkle a generous amount of salt on the cut cucumbers and mix thoroughly. Marinating the cucumbers in salt and water will soften them.

---

Step 4:

Hydrate Wakame

While waiting for the salt to seep into the cucumbers, place the dry wakame in a bowl with hot water for few minutes. This will hydrate it, making it expand in the process. When fully hydrated, squeeze away the excess water.

---

Step 5:

Wash Cucumbers

When the cucumber has marinated, wash the slices in cool water and squeeze out the excess water.

---

Step 6:

Assemble

Mix the cucumber and wakame with the sauce and add a garnish of sesame seeds and sliced lemon.

---

Step 7:

Serve

Serve and enjoy.