📝 About This Recipe
A cornerstone of the Izakaya experience, Sunomono is a refreshing, palate-cleansing salad that balances the sharp brightness of rice vinegar with the delicate sweetness of mirin. This classic dish features paper-thin cucumber slices and briny wakame seaweed, offering a satisfying crunch and a cooling sensation that perfectly offsets fried or fatty main courses. It is a masterclass in Japanese simplicity, focusing on the quality of ingredients and the precision of the knife work.
🥗 Ingredients
The Vegetables
- 2 large Japanese or Persian Cucumbers (thinly sliced into translucent rounds)
- 1/2 teaspoon Sea Salt (for drawing out moisture)
- 1 tablespoon Dried Wakame Seaweed (will expand significantly when rehydrated)
The Sanbaizu Dressing
- 4 tablespoons Rice Vinegar (use high-quality unseasoned vinegar)
- 2 tablespoons Granulated Sugar (adjust slightly to your preferred sweetness)
- 1/2 teaspoon Soy Sauce (light soy sauce preferred to keep the color bright)
- 1 teaspoon Mirin (adds a subtle shine and depth)
- 1 tablespoon Dashi Stock (or water, to mellow the acidity)
Proteins and Garnishes
- 1/2 cup Boiled Octopus (Tako) or Cooked Shrimp (optional, thinly sliced)
- 1 teaspoon Toasted White Sesame Seeds (for a nutty crunch)
- 1 inch piece Fresh Ginger (cut into needle-thin julienne (shoga))
- 1 pinch Dried Bonito Flakes (Katsuobushi) (optional garnish for umami)
👨🍳 Instructions
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1
Place the dried wakame seaweed in a small bowl of lukewarm water. Let it soak for about 5-10 minutes until fully expanded and tender.
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2
While the seaweed soaks, wash the cucumbers thoroughly. Use a mandoline slicer or a very sharp chef's knife to slice the cucumbers into paper-thin rounds, approximately 1-2mm thick.
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3
Place the sliced cucumbers in a bowl and sprinkle with 1/2 teaspoon of sea salt. Toss gently with your hands to coat every slice.
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4
Let the salted cucumbers sit for 5-10 minutes. The salt will draw out excess water, which prevents the salad from becoming soggy and ensures a crunchier texture.
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5
In a small mixing bowl, whisk together the rice vinegar, sugar, soy sauce, mirin, and dashi until the sugar is completely dissolved. This is your 'Sanbaizu' dressing.
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6
Drain the rehydrated wakame seaweed and squeeze it firmly with your hands to remove all excess water. If the pieces are very large, give them a rough chop.
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7
Gently squeeze the salted cucumbers to remove the liquid. Be firm but careful not to bruise or break the delicate slices. Discard the cucumber water.
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8
If using octopus or shrimp, slice them into bite-sized pieces that match the scale of the cucumber slices.
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9
In a medium bowl, combine the squeezed cucumbers and the drained wakame seaweed.
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10
Pour the Sanbaizu dressing over the cucumber and seaweed mixture. Toss lightly to ensure everything is evenly coated.
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11
Divide the salad into small individual serving bowls, piling the ingredients high in the center for an elegant Japanese presentation.
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12
Garnish each bowl with a sprinkle of toasted sesame seeds, a few needles of fresh ginger, and optional bonito flakes.
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13
Serve immediately to maintain the crisp texture, or chill in the refrigerator for 15 minutes to let the flavors meld slightly.
💡 Chef's Tips
Use Japanese or Persian cucumbers as they have thinner skins and fewer seeds than English or garden cucumbers. Don't skip the salting and squeezing step; this is the secret to the signature 'crunch' and prevents the dressing from being diluted. If you don't have dashi, a tiny pinch of dashi powder mixed into the vinegar works wonders for an authentic umami boost. For a beautiful visual variation, use a vegetable peeler to peel alternating strips of skin off the cucumber before slicing to create a striped pattern. Always use unseasoned rice vinegar so you can control the sugar and salt levels yourself.
🍽️ Serving Suggestions
Pair with fatty grilled meats like Yakitori or Wagyu beef to cut through the richness. Serve as a side to a bowl of hot Miso Ramen or Udon noodles. Enjoy alongside a glass of chilled Junmai Ginjo Sake or a crisp Japanese lager. Include as part of a traditional Bento lunch with grilled salmon and steamed rice. Combine with other small Izakaya plates like Edamame and Agedashi Tofu for a tapas-style meal.