Cucumber and Wakame Seaweed Sunomono

Method4 steps · about 25 min

1. 1

   Step 1: Hydrate dried Wakame seaweed (2 Tbsp) in water for 10 minutes. Drain water and squeeze water out from Wakame.

   Hydrate dried wakame · 10 minUses 2 Tbsp dried Wakame seaweed · Water to hydrate dried wakame, discarded

2. 2

   Step 2: Slice cucumbers as thin as you can. Stir in salt (1/4 tsp), and let sit for 5 minutes. Squeeze water out from cucumbers.

   Salt cucumber slices · 5 minUses 2 Japanese or 3 Persian cucumbers · 1/4 tsp salt

3. 3

   Step 3: In a small bowl, mix rice vinegar (3 Tbsp), sugar (1 Tbsp), soy sauce (1/4 tsp), and sesame oil (1/2 tsp) together until sugar dissolves.

   Uses 3 Tbsp rice vinegar · 1 Tbsp sugar · 1/4 tsp soy sauce · 1/2 tsp sesame oil (optional)

4. 4

   Step 4: Add vinegar mixture and sesame seeds (1 tsp) to prepared cucumbers and Wakame and mix well.

   Uses Hydrated drained squeezed wakame · Salted squeezed cucumber slices · Sweet vinegar dressing · 1 tsp sesame seeds