Cherry & Dennis Helper Habitat
Japanese Cucumber and Wakame Sunomono
日式青瓜裙帶菜醋拌
Recipe overview
Crisp cucumber and wakame seaweed meet a light sweet-and-sour rice vinegar dressing for a Japanese side dish.
01
Ingredients
Main ingredients
- 2, about 300 g Cucumbers
- about 5 g Dried wakame seaweed
- 1 tsp Toasted white sesame seeds
Cucumber treatment
- ½ tsp Salt
Rice vinegar dressing
- 3 tbsp Unseasoned rice vinegar
- 1½ tbsp Sugar
- ¼ tsp Salt
- ½ tsp Light soy sauce
02
Tools
- Knife and cutting board
- Mandoline (optional)
- Small saucepan
- Mixing bowl
- Colander
- Measuring spoons
- Spoon
03
Steps
Step 1
Mix vinegar dressing
Combine rice vinegar, sugar, ¼ tsp salt and light soy sauce in a small saucepan.
Step 2
Warm to dissolve sugar
Warm gently over low heat for about 2 minutes, stirring until sugar dissolves; do not boil.
Step 3
Cool dressing
Remove from heat and cool the dressing; do not add it hot to cucumber.
Step 4
Soak wakame
Soak dried wakame in clean water for about 5 minutes until rehydrated.
Step 5
Wash cucumbers
Wash both cucumbers under clean water.
Step 6
Slice thinly
Cut cucumbers into thin rounds.
Step 7
Salt cucumber
Sprinkle ½ tsp salt evenly over cucumber slices and toss gently.
Step 8
Rest to release water
Leave cucumber for about 5 minutes to release water.
Step 9
Squeeze cucumber
With clean hands, gently squeeze out excess cucumber water.
Step 10
Drain wakame
Drain and gently squeeze the soaked wakame.
Step 11
Combine ingredients
Put cucumber and wakame in a clean bowl; keep dressing separate for now.
Step 12
Dress and serve
Add cooled dressing, toss gently, sprinkle with toasted sesame seeds and serve.
Common mistakes
- Hot dressing softens cucumber. Unsqueezed cucumber dilutes the dressing.
Tips
Use dried wakame intended for direct consumption and follow its pack soaking directions. Soy sauce contains soy and may contain wheat; sesame may cause allergies.
