An instant sunomono of cucumber and wakame that can be easily made by just kneading. Instead of salting, we use sugar to bring out the moisture from the cucumbers while ensuring the flavors penetrate deeply – a recipe with two benefits! Enjoy this refreshing taste, perfect as a palate cleanser.
Ingredients
Main Ingredients (2 servings)
- 2 Cucumbers
- 3g Dried Cut Wakame Seaweed
- 1 sachet (2-3g) Dried Bonito Flakes
Seasonings
- 1 tbsp Sugar
- 2 tbsp Rice Vinegar
- 1 to 1.5 tbsp Soy Sauce
Steps
- Rehydrate 3g of Dried Cut Wakame Seaweed in water.
- Trim off the ends of 2 Cucumbers.
- Thinly slice the cucumbers diagonally.
- Place the thinly sliced cucumbers into a plastic bag.
- Add 1 tbsp of Sugar to the bag with the cucumbers and knead firmly. [Key Tip!] Instead of salting, use sugar to utilize the moisture released from the cucumbers. The sweetness penetrates first, making it easier to adjust the saltiness later.
- Thoroughly squeeze out the water from the rehydrated wakame seaweed.
- Squeeze out the excess water from the sugar-kneaded cucumbers.
- Place the squeezed cucumbers and wakame seaweed into a bowl.
- Add 2 tbsp Rice Vinegar, 1 to 1.5 tbsp Soy Sauce, and 1 sachet (2-3g) Dried Bonito Flakes.
- Mix well until all ingredients are evenly combined.
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