The Prep Time does not include time to soak dried wake seaweed.
- 1 cup thinly sliced cucumber
- ½ tsp salt
- 2 tbsp dried cut wakame seaweed (Note 1)
- 2 tbsp dashi stock (Note 2)
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp rice wine vinegar
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Soak dried wakame in a bowl filled with water for about 10-15 minutes until rehydrated. Drain water well and move to a mixing bowl. If the wakame is not cut into bite size pieces, you need to cut them into about 2cm / 1 inch length.
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Sprinkle salt over the cucumber and massage in to soften the cucumber. Squeeze to remove excess water well. Add to the bowl and mix with wakame.
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Combine vinegar marinade ingredients and mix well.
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When ready to serve, add vinegar dressing to ingredients and mix well. Serve immediately (Note 3).
1. Wakame is different from nori seaweed so please do not get them mixed up. Nori seaweed is sold in a rectangular black sheet and is used for sushi rolls. You may find non-cut dried wakame. In this case, you just have to cut it into small pieces after you've rehydrated.
2. I used dashi seasoning to make dashi. Refer to the packet instructions for the ratio of powder and water. I used boiled water so that the powder dilutes easily, then cooled it down completely.
If you would like to make dashi from scratch, please refer to the link on the ingredient which includes vegetarian dashi.
3. If you leave the cucumber and wakame in the dressing too long before serving, it will lose the fresh colour of the ingredients. So only dress just before serving. You could serve the sunomono in a bowl to share or in small bowls as an individual serving.