Ingredients with Measurements:
- 1 small cucumber, thinly sliced
- 1/4 cup dried wakame seaweed
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon grated ginger
- 1/4 teaspoon grated garlic
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried wakame seaweed in cold water for 5 minutes until it softens. Drain and set aside.
2. In a small bowl, mix together rice vinegar, sugar, salt, soy sauce, sesame oil, grated ginger, grated garlic, red pepper flakes, and water until the sugar dissolves.
3. In a large bowl, combine the sliced cucumber and soaked wakame seaweed.
4. Pour the vinegar mixture over the cucumber and wakame, and toss to coat evenly.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: None
- Total time: 40 minutes (including refrigeration time)
Temperature:
- Serve chilled
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 50
- Fat: 1g
- Carbohydrates: 11g
- Protein: 1g
- Fiber: 1g
- Sugar: 9g
- Sodium: 300mg
Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Red pepper flakes can be substituted with chili powder or cayenne pepper.
Variations:
- Add sliced radish or carrot for extra crunch and color.
- Use a mix of different types of seaweed for a more complex flavor.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the cucumber.
- Soak the wakame seaweed in cold water until it softens, but not too long to avoid it becoming mushy.
- Adjust the amount of sugar and vinegar to your taste preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None needed, serve chilled.
Presentation ideas:
- Serve in a small bowl or plate.
- Garnish with sesame seeds or chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Serve as a side dish to sushi or other Japanese-inspired dishes.
- Pair with a light and refreshing white wine or sake.
Suggested side dishes:
- Edamame
- Miso soup
- Grilled fish or tofu
Troubleshooting advice:
- If the sunomono is too sour, add a little more sugar to balance the flavors.
- If the sunomono is too salty, add a little more water to dilute the mixture.
Food safety advice:
- Make sure to properly wash and clean the cucumber and seaweed before using.
- Store leftovers in the refrigerator and discard after 2 days.
Food history:
- Sunomono is a traditional Japanese dish that typically consists of thinly sliced vegetables or seafood marinated in vinegar.
Flavor profiles:
- Tangy, sweet, salty, and slightly spicy.
Serving suggestions:
- Serve as a refreshing appetizer or side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese
Taste: Refreshing, Tangy, Savory, Light, Crisp