Sunomono (酢の物) literally means "vinegared thing" and refers to a Japanese cucumber salad, which is dressed with a sweet vinegar dressing. It's very easy to make from just a handful of common ingredients and makes for a nice contrast to other dishes in a meal with its crunchy texture and sweet and sour taste.
Dairy-Free, Gluten-Free, Low-Fat
260gramsJapanese Cucumbers(~2 cucumbers)
1tablespoonevaporated cane sugar
4piecescrab meat(or shrimp or octopus for garnish)
1teaspoontoasted sesame seeds(for garnish)
Slice the cucumbers as thinly as possible and then add the 1/4 teaspoon of salt. Toss to coat evenly and then let the cucumbers rest for 5-10 minutes.
Rehydrate the wakame according to the package directions and chop into bite-size pieces.
Once the cucumbers start sweating liquid, you can massage them with you hand to speed up the process. When the cucumbers become translucent they are ready to be squeezed.
Grab the cucumbers with your hands and squeeze as much water from them as you can.
In a non-reactive bowl, whisk together the rice vinegar, sugar and salt until the solids are dissolved.
Add the squeezed cucumber, and wakame to the vinegar mixture and toss everything together to coat.
Serve the sunomono in small kobachi bowls, and garnish with cooked shrimp, crab, or octopus and sprinkle with toasted sesame seeds.