Sunomono is a classic Japanese vinegared side dish. Here, crisp cucumber and tender wakame are dressed very simply with rice vinegar, soy sauce and a modest amount of sugar. Its cool temperature and bright acidity cut through the rich, savory curry broth, making every bite of udon feel fresher.
Ingredients
1 large Japanese cucumber (きゅうり)
5g Dried wakame (乾燥わかめ)
3 osaji Rice vinegar (米酢)
1 osaji Sugar
1 osaji Soy sauce (醤油)
Salt to taste
Toasted sesame seeds to taste
Steps
1. Rehydrate the wakame according to the package instructions. Drain very well and cut into bite-size pieces if necessary.
2. Slice the cucumber very thinly. Sprinkle lightly with salt and leave for about 10 minutes, then gently squeeze out the excess water.
3. In a bowl, stir together the rice vinegar, sugar and soy sauce until the sugar is dissolved. Taste: it should be pleasantly tart, not dessert-sweet.
4. Add the cucumber and wakame and toss gently so everything is coated. Chill for at least 10 to 15 minutes if time allows.
5. Taste once more just before serving. Sprinkle with toasted sesame seeds if you like, and serve cold alongside the hot curry udon.
Steff’s Note
I served this with curry udon. The cool, vinegary cucumber and wakame were an excellent contrast to the warm, rich broth.
Tamagawa Salad 