Cucumber Sunomono (Marinated Cucumber and Myoga Ginger Bud)
| Servings |
| 2people |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 20 g Wakame Seaweedrehydrated
- 1 Cucumber100g/3.5 oz per piece
- 1/4 tsp Salt
- 1 Myoga Ginger Bud
- 2 tbsp Soft Shirasu Whitebaitalso known as kamaage shirasu, substitute: regular shirasu whitebait
- Young Ginger Rootshredded, 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
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.