Vinegared Cucumber and Wakame from Living Shojin Ryori by Danny Chu
Sunomono refers to vinegared dishes commonly served on the side. This salad recipe uses crunchy Japanese cucumber and nutrient-rich wakame seaweed. A refreshing dish to cool off on a hot summer day.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Colander
- Slotted spoon
- Whisk
Ingredients
- 1 Tbsp lemon juice
- Sea salt, as needed
- 5 g (⅕ oz) dried wakame seaweed
- 70 g (2½ oz) Japanese cucumber
- 1 Tbsp raw sugar
- 2 Tbsp rice vinegar
- 1 tsp mirin
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