We are making Cucumber Sunomono with delicious wakame seaweed and shirasu whitebait. The ginger root and myoga bud give the dish a little bit of kick. This is a great refreshing side dish.
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
20 g Wakame Seaweed rehydrated 1 Cucumber 100g/3.5 oz per piece 1/4 tsp Salt 1 Myoga Ginger Bud 2 tbsp Soft Shirasu Whitebait also known as kamaage shirasu, substitute: regular shirasu whitebait Young Ginger Root shredded, substitute: ginger juice
Vinegar Sauce
1 1/2 tbsp Vinegar 1 1/2 tbsp Water 1/2 tbsp Sugar 1/4 tsp Salt
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, with a mandoline slicer, slice the cucumber into a bowl.
- Add the salt and toss to coat. Let it sit for about 10 minutes.
- Next, rehydrate the wakame seaweed and cut it into 3 cm (1.2") pieces. Be careful not to over-soak the seaweed otherwise it will become soggy.
- This is called myoga ginger bud and it has a refreshing herbaceous flavor. Thinly slice it into rings.
- Now, combine the vinegar, sugar, salt, water and the new ginger root strips. Stir to mix well.
- And now, rinse the cucumber slices in a bowl of water. Then, squeeze out the excess moisture.
- Place the cucumber into the vinegar sauce.
- Add the wakame seaweed, soft shirasu whitebait and the myoga ginger.
- Toss to coat and distribute the vinegar sauce evenly.
- Place the cucumber sunomono into a bowl. Finally, sprinkle on a little extra vinegar sauce.
Recipe Notes
You can also use boiled octopus or roasted aburaage, thin deep-fried tofu instead of the shirasu whitebait.
Toasted white sesame seeds or shredded fried egg are sometimes used as a garnish.
If new ginger roots are not available, add a small amount of ginger root juice instead.
