This sunomono offers a taste of Japan with simple ingredients in 20 minutes! Thinly sliced cucumber and wakame seaweed are dressed with a light, refreshing dressing.
In This Post
Why You Will Love This Recipe
This recipe is so easy to make… you just need to make the dressing, prep the cucumber and wakame, mix them together, and done!
I like sunomono because
- It’s refreshing and perfect for a hot summer
- The dressing isn’t too strong so I can actually taste the cucumber and wakame
- It’s perfect to pair with something oily (like teriyaki chicken) to refresh your palate
It’s crunchy, tangy, sweet, and refreshing! I hope you’ll like it too🙂
What is Sunomono?
Sunomono, Japanese cucumber salad, refers to any salad that is made with vinegar in Japan (“Su” means vinegar), and it’s usually served as a side with other dishes.
Variations of Sunomono
You can add anything you want to this basic sunomono!
The examples are:
- Crab meat
- Glass noodles
- Boiled octopus
- Enoki mushrooms
- Daikon radish
- Chikuwa (fish cake)
- Tomatoes
- Cabbage
And so on!
Please let me know in the comments below if you find your favorite variation 🙂
Let’s Make This Together!
1. Make the dressing
Mix all dressing ingredients and microwave them for about 1 minute.
2. Prep the cucumber
Cut a cucumber and massage with salt. Let it sit for 10 minutes
3. Soak the wakame
Soak dried wakame in water and let it sit for 5 minutes
4. Squeeze them
Squeeze the cucumber and wakame with your hands.
5. mix the dressing and enjoy!
Mix everything and enjoy the fresh salad!
If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I’d love to see your creation!
Japanese Cucumber Salad (Sunomono) 酢の物
Ingredients
- ½ tablespoon cut dried wakame (1.5g)
- ½ seedless or English or Japanese cucumber* (about 190g)
- ¼ teaspoon salt
For the dressing
- 3 tablespoons dashi (or 3 tablespoons of water and ¼ teaspoon of dashi powder)
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1.5 teaspoons soy sauce
- ¼ teaspoon salt
Instructions
- Mix all the dressing ingredients in a microwave safe bowl. Microwave them for 1 minute and let it cool
- Slice the cucumber into coins. Sprinkle salt and massage them with your hands. Let it sit for about 10 minutes until water starts coming out from the cucumbers.
- Soak the wakame seaweed in plenty of water and let it sit for about 5 minutes. Squeeze them with your hands after the time’s up. If you use non-cut wakame, you can cut them into bite sizes now.
- When the time’s up, squeeze the cucumbers and wakame with your hands and put them in a bowl. Add the dressing and mix them well.
Notes
What To Serve With Sunomono
- Rice: Japanese rice (short grain)
- Soup: Basic Miso Soup
- Main: Teriyaki Chicken
- Side 1: Kiriboshi Daikon (simmered daikon radish)
Frequently Asked Questions About This Recipe
Store the leftovers in an airtight tight container for up to 4 days in the fridge.
You can’t freeze them.
You can make sunomono gluten-free by using gluten-free soy sauce and dashi.
