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Sunomono Salad

Sunomono Salad
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Ingredients

Scale
  • 2–3 crunchy Japanese or Persian cucumbers
  • 1/3 tsp salt, to draw out moisture
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp soy sauce
  • 1 piece seaweed Wakame (optional)
  • 1 tsp sesame seeds (optional)

Instructions

  1. Slice all the cucumbers very thin and transfer to a medium sized bowl. Put the seaweed, if using, in cold water and leave it for 10 minutes. Squeeze the water out and cut them if necessary.
  2. Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
  3. Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove as much water as you can. Once the cucumbers have been salted and squeezed, it’s just a matter of tossing them together with the other ingredients and dressing.
  4. Mix the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.
  5. Sprinkle with sesame seeds and Seaweed Wakame (optional) and serve.

Find it online: https://goingmywayz.com/sunomono-salad/