Cucumber ‘sunomono’

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Cucumber sunomono

Serves: 2

By: Koj

Prep time: 5 MinInactive time: 10 MinTotal time: 15 Min

Learning points: - make a lightly vinegared dressing - salt pickling cucumber - using dehydrated seaweeds - using dashi to dilute and soften harsh sour flavours

Ingredients

Ingredients

• 1/2 a cucumber
• 5g dried wakame
• 1 tsp toasted white sesame seeds
• Sea salt

For the dressing

• 50ml dashi
• 40ml sushi vinegar (or rice vinegar)
• 10ml dark soy sauce
• 3ml toasted sesame oil

Instructions

Prep: make the dressing

1. Mix all of the ingredients well
2. This makes 100ml but you can make a bigger batch and keep it for months in the fridge - a jam jar would hold about 250-300g

Rehydrate the seaweed

1. Add a few pinches of dried wakame to a bowl (5g if you like to be precise)
2. Add 50g of the vinegar dressing to the dried wakame
3. Leave to stand for 10 minutes

Salt the cucumber

1. Slice the cucumber thinly - watch your fingers if
2. you use a mandoline
3. Place the cucumber in a bowl and add a generous pinch or two of salt
4. Rub the salt into the cucumber and leave to stand for 10 minutes

Plate up

1. Once the cucumber has softened, drain the excess water away with a sieve
2. Add the cucumber to the seaweed that has been softening in the dressing and mix it so it is well coated the vinegar dressing
3. Place delicately into a small bowl and sprinkle with toasted sesame seeds

Calories

77.48

Fat (grams)

2.80

Sat. Fat (grams)

0.48

Carbs (grams)

11.35

Fiber (grams)

1.53

Net carbs

9.82

Sugar (grams)

4.01

Protein (grams)

3.23

Sodium (milligrams)

678.35

Cholesterol (grams)

1.80

Created using The Recipes Generator

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