Sunomono is a refreshing Japanese cucumber and wakame salad dressed in tosazu, a mild vinegar sauce enriched with dashi stock. This classic combination is simple, light, and ready in minutes.
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Soak dried wakame in a bowl filled with water for about 10-15 minutes until rehydrated. Drain water well and move to a mixing bowl. If the wakame is not cut into bite size pieces, you need to cut them into about 2cm / 1 inch length.
Sprinkle salt over the cucumber and massage in to soften the cucumber. Squeeze to remove excess water well. Add to the bowl and mix with wakame.
Combine vinegar marinade ingredients and mix well.
When ready to serve, add vinegar dressing to ingredients and mix well. Serve immediately (Note 3).
Store in an airtight container in the refrigerator for up to 1 day; best enjoyed fresh on the day it is dressed.
Soak and salt the cucumber and wakame in advance, but add the tosazu dressing just before serving to keep the salad crisp and prevent it from becoming soggy.
Tosazu is a Japanese vinegar dressing made from rice vinegar, soy sauce, mirin, and dashi stock. The dashi makes it milder and less sharp than straight vinegar dressings.
Soak dried wakame for 10–15 minutes in water until fully rehydrated, then drain well before adding to the salad.
Yes, use about 1 cup of fresh wakame or other edible seaweed, rinsed and cut into bite-sized pieces; skip the soaking step.
Not as written, since soy sauce typically contains wheat. Use tamari or gluten-free soy sauce to make it gluten-free.
