Cucumber and wakame salad (sunomono)
A fresh sweet-and-sour salad to serve alongside fish, rice or sushi: thinly sliced cucumber, wakame seaweed and a dressing of rice vinegar and Organic Ponzu.
- Type
- Recipe · Vegetables
- Prep
- 15 min
- Resting
- 15 minutes
- Serves
- 4 people
Ingredients
- 2 cucumbers (about 400 g)
- 5 g UMAMI Organic wakame
- 3 tbsp UMAMI Rice vinegar
- 2 tbsp UMAMI Organic Ponzu
- 1 tsp sugar
- ½ tsp salt
- 1 tsp UMAMI Organic toasted white sesame
Method
- 01
Soak the wakame in a bowl of cold water for 5–10 minutes, until rehydrated. Drain, squeeze out the water and cut into pieces if the fronds are large.
- 02
Slice the cucumbers very thinly, sprinkle with the salt and leave for 10 minutes. Then squeeze them firmly with your hands to remove the water.
- 03
In a small bowl, stir together the rice vinegar, Organic Ponzu and sugar until the sugar dissolves.
- 04
Combine the cucumber and wakame, pour over the dressing and leave to rest in the fridge for 15 minutes.
- 05
Serve in small bowls, sprinkled with the sesame.
UMAMI products used
-
Organic wakame
わかめDried Japanese wakame, for miso soup and salads.
- Formats
- 50 g
- Origin
- Made in Japan
- Certifications
- BIO
-
Rice vinegar
米酢Japanese-style rice vinegar for sushi rice, salads and marinades.
- Formats
- 500 ml
- Origin
- Made in Italy
- Certifications
- Gluten-free
-
Organic Ponzu
ポン酢Organic ponzu with tamari soy sauce and orange, bergamot and lemon juice.
- Formats
- 250 ml
- Origin
- Made in Italy
- Certifications
- BIO
-
Organic toasted white sesame
白ごまOrganic toasted white sesame seeds for sushi, poke and desserts.
- Formats
- 500 g
- Certifications
- BIO
