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Kyuri to Wakame no Sunomono (Cucumber and Wakame Salad)
Serves 2 · About 15 min
A Japanese side dish: thinly sliced cucumber and rehydrated wakame tossed in a dressing of vinegar, sugar and soy sauce.
① Soak the wakame→② Slice the cucumber and rub with salt→③ Make the vinegar dressing→④ Toss and serve
What to buy
Vegetables
Dry goods
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How to make it
1
Soak the wakame
- Put 200 ml water and 1 tbsp dried wakame in a bowl and let sit 5 minutes
- Drain in a colander and lightly squeeze out the water with your hand
- If there are big pieces, cut them into easy-to-eat sizes on the cutting board
How to tell it's doneThe wakame has opened up and is green, and it is soft when you pinch it.
2
Slice the cucumber and rub with salt
- Cut off both ends of the cucumber and slice into thin rounds, 1–2 mm
- Put the cucumber and 1/4 tsp salt in a bowl, rub lightly with your hands, and leave 5 min
- Squeeze hard with both hands to squeeze out the water
How to tell it's doneThe cucumber is soft and bends, and almost no water comes out when you squeeze it.
3
Make the vinegar dressing
- In another bowl, put 2 tbsp vinegar, 1 tbsp sugar and 1/2 tsp soy sauce
- Mix well with a spoon
How to tell it's doneWhen you run a spoon along the bottom, no gritty sugar is left.
4
Toss and serve
- Right before eating, put the cucumber and wakame in the dressing bowl and toss everything with chopsticks
- Serve a little at a time in small bowls with the liquid
ReadyThe dressing coats all the cucumber and wakame.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Watery and blandNot squeezed enough in step 1 or 2. Next time, squeeze both well.
Too sourAdd sugar 1/2 tsp at a time, mix and taste.
The wakame is slimy and falling apartIt soaked too long. Next time, drain it after 5 minutes.
Too saltyToo much salt in step 2. Next time, measure the salt.
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