Japanese

Sunomono (Cucumber and Wakame Vinegar Salad)

Name: Sunomono (Cucumber and Wakame Vinegar Salad)
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cucumber; 2 tbsp wakame; 3 tbsp rice vinegar; 1 tbsp sugar; 1 tsp soy sauce; 1/2 tsp salt; 1 tsp toasted sesame seeds

Yuki @yuki_1993

Sunomono (Cucumber and Wakame Vinegar Salad) is Japanese home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

15 min Easy Low sodium Vegetarian Vegan Pescatarian Dairy free

Ingredients

Serves

The quantities follow this count.

2 cucumber
2 tbsp wakame
3 tbsp rice vinegar
1 tbsp sugar
1 tsp soy sauce
1/2 tsp salt
1 tsp toasted sesame seeds

How to cook it

Slice the cucumber thinly, toss with the salt, and let sit 10 minutes, then squeeze out the liquid.
Soak the wakame in water until softened, about 5 minutes, then drain and squeeze dry.
Whisk the rice vinegar, sugar, and soy sauce together.
Toss the cucumber and wakame with the dressing and sprinkle with sesame seeds.

Watch how to cook Sunomono (Cucumber and Wakame Vinegar Salad)

Someone making it start to finish, so you can see what the steps look like.

【基本のレシピ】シャキシャキさっぱり！「きゅうりとわかめの酢の物」のレシピ・作り方 Play the video

Serve it with

A Japanese dinner is a plate rather than a single dish. These are the courses that normally sit beside Sunomono (Cucumber and Wakame Vinegar Salad), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Buri Daikon (Yellowtail and Daikon Simmer)
  
  30 min
Something to sip
- Asari no Osuimono (Clear Clam Soup)
  
  15 min
What it is eaten with
- Genmai Gohan (Steamed Brown Rice)
  
  45 min
The sharp little thing
- Beni Shoga (Red Pickled Ginger)
  
  2 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Sunomono (Cucumber and Wakame Vinegar Salad) carries gluten, soy, and sesame. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Sunomono (Cucumber and Wakame Vinegar Salad)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Ninjin Shirishiri (Carrot and Egg Stir-Fry with Tuna)
Shellfish	No
Eggs	No
Soy	Yes	Ninjin Shirishiri (Carrot and Egg Stir-Fry with Tuna)
Fish	No
Sesame	Yes	Agedashi Tofu (Fried Tofu in Dashi Sauce)
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 40 kcal
Protein: 1 g
Carbs: 9 g
Fat: 0 g
Fiber: 1 g
Sugar: 3 g
Sodium: 380 mg
Saturated fat: 0 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Sunomono (Cucumber and Wakame Vinegar Salad) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.