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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 with vegan ingredients or for more elaborate varieties, add seafood such as shrimp, octopus or squid.

Sunomono – Cucumber, Wakame, Harusame • 酢の物

—-for 2 servings

Featured Ingredients
•   1 cucumber (4oz/100g) with peel, ultra-thinly sliced
–(preferably Persian or Japanese 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

Dressing
•   1 ½ Tbsp sugar
•   ¼ tsp salt (optional)
•   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, strain 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! ~

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Check out Fae’s → Recipe Index

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