This week is ski week (no school) for my son’s school so I’ve been a little bit busier than usual with his activities. I will keep today’s post simple and short. Today’s recipe, Sunomono, is also simple and very easy to prepare in a short time. Yet this is one of the most popular appetizers you often see at dinner tables in Japan.
Sunomono is a vinegar based dish usually made with cucumbers. “Su” means vinegar in Japanese and we have a large variety of appetizers using vinegar and cucumber, such as Tako Su (Octopus Salad) I shared before. These light refreshing vinegar salads are a great start to any meal and the sourness from the vinegar helps open your appetite.
Use a Macy’s promotional code and serve up cucumbers in fashionable tableware.
With his school on vacation, I am enjoying one on one alone time with my son in the morning until we pick up my daughter from preschool. We get to go grocery shopping together (It’s not so “enjoyable” when I have to go shopping with both kids, they turn into little monsters), and the library (again not so easy with my close-age children as they are playful to each other all the time), and we even cook together. Ever since my daughter was born we haven’t really had time just for ourselves so it’s been a special week for me and my son. I’m sorry about my late response to your emails, questions, and comments this week… I’ll get to them as soon as I could. If you are cooking using my recipe and have an urgent question, please email me with “urgent” in the subject line. I try my best to answer your question if I am awake. Thanks! Have a wonderful rest of the week!
- 1 Tbsp. wakame (seaweed)
- 1/2 English cucumber (or 1 Japanese cucumber)
- 1 tsp. salt
- 1 thinly sliced ginger (optional)
- 3 Tbsp. rice vinegar
- 1-2 Tbsp. dashi stock
- 1 Tbsp. sugar
- 1 Tbsp. soy sauce
- 1/2 Tbsp. sesame oil
- Soak wakame in water for 10 minutes. Drain well and transfer to a bowl.
- Peel the cucumber. Instead of peeling all the skin, alternate so it looks nice. Then cut in half lengthwise (if you use English cucumber) and slice into very thin slices.
- Sprinkle sliced cucumber slices wtih 1 tsp. salt and rub with hand. Set aside for 2-3 minutes. Then squeeze water out and transfer to the bowl. Chill until you are ready to serve.
- Combine Dressing ingredients in a small saucepan and cook on high heat until the sugar melts completely. Set aside and let it cool down.
- Right before you serve, pour the dressing over cucumber slices and wakame and mix well together. Serve in small individual dishes.
- (Optional) Peel the skin of the ginger slice and cut it into julienne pieces and soak in water for a few minutes (so it is not strong ginger taste). Garnish the ginger on top.