In Japanese, su means vinegar and mono means thing. Sunomono are refreshing salad-like, side-dishes which are also served as appetizers. This dish may be made vegan as this is, or for elaborate varieties, add seafood such as shrimp, octopus or squid.
Sunomono – Cucumber, Wakame, Harusame • 酢の物
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 100g/ 4oz/ 1 cucumber with peel, ultra-thinly sliced
—(preferably Japanese or Persian cucumbers… if using other varieties, cut out seeds and discard.)
• pinch of salt
• 1 Tbsp wakame/dried-seaweed (expanding type)
• 20~25 strands harusame/starch-noodles
• 1 ½ Tbsp sugar
• ¼ tsp salt
• 4 Tbsp rice vinegar
• 2 tsp soy sauce – low sodium
• 1 Tbsp mirin (Mizkan honteri non-alcoholic mirin)
◊ Sprinkle a pinch of salt on cut cucumber, stir and let sit for a few minutes so it wilts. Rinse, drain well and wrap in paper towel to absorb any liquid. Put on a plate (still wrapped) and refrigerate.
◊ Wakame – Soak in plenty of water for 5~6 minutes (expands to 4~5 times its size), rinse, drain well and refrigerate.
◊ Harusame – In a small saucepan with plenty of water, boil for 5~6 minutes, drain, rinse, again drain well and refrigerate.
◊ Dressing – Mix all ingredients and refrigerate.
◊ When ready to serve – in a bowl – add cucumber, wakame, harusame and dressing. Mix and divide into two small (preferably chilled) bowls.
~ どうぞめしあがれ • Douzo Meshiagare! ~
So, what’s cooking in your kitchen?