📝 About This Recipe
Sunomono is a quintessential Japanese side dish that embodies the philosophy of 'washoku'—balance, freshness, and simplicity. This light, vinegared salad features paper-thin cucumber slices and delicate wakame seaweed bathed in a sophisticated 'Sanbaizu' dressing. It serves as the perfect palate cleanser, offering a refreshing crunch and a sweet-tangy finish that cuts through rich meals with elegant ease.
🥗 Ingredients
The Vegetables
- 2 large Japanese or Persian Cucumbers (thinly sliced into translucent rounds)
- 1/2 teaspoon Kosher Salt (for drawing out excess moisture)
- 1 tablespoon Dried Wakame Seaweed (will expand significantly when rehydrated)
Sanbaizu Dressing
- 4 tablespoons Rice Vinegar (unseasoned is best for control)
- 2 tablespoons Granulated Sugar (adjust to your preferred sweetness)
- 1/2 teaspoon Soy Sauce (usukuchi/light color soy sauce is preferred but regular works)
- 1/4 teaspoon Salt (to balance the acidity)
- 1 teaspoon Dashi or Water (adds a hint of umami depth)
Optional Protein & Garnishes
- 4-6 pieces Cooked Shrimp or Octopus (optional, thinly sliced)
- 1 teaspoon Toasted White Sesame Seeds (for a nutty crunch)
- 1 inch Fresh Ginger (peeled and cut into needle-thin strips (shoga))
👨🍳 Instructions
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1
Begin by rehydrating the dried wakame seaweed in a small bowl of cold water. Let it sit for about 5-10 minutes until it becomes soft and expands.
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2
While the seaweed soaks, wash the cucumbers thoroughly. If using English cucumbers, you may want to peel alternating strips for a decorative look, but Japanese/Persian cucumbers have thin enough skins to leave intact.
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3
Using a mandoline or a very sharp knife, slice the cucumbers into paper-thin rounds. Consistency is key for a professional texture.
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4
Place the sliced cucumbers in a bowl and sprinkle with 1/2 teaspoon of salt. Toss gently with your hands and let sit for 5-10 minutes. This draws out the water so the salad doesn't become soggy.
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5
In a small mixing bowl, whisk together the rice vinegar, sugar, soy sauce, salt, and dashi until the sugar is completely dissolved.
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6
Drain the rehydrated wakame and squeeze it firmly with your hands to remove all excess water. If the pieces are large, give them a quick chop.
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7
Return to the cucumbers. You will notice they have released a significant amount of liquid. Take a handful of cucumbers and squeeze them firmly over the sink to remove as much moisture as possible.
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8
Place the 'dry' squeezed cucumbers and the wakame into a clean mixing bowl.
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9
If using shrimp or octopus, add them to the bowl now.
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10
Pour the prepared Sanbaizu dressing over the cucumber mixture and toss gently to ensure everything is well coated.
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11
For the best flavor, let the salad marinate in the refrigerator for at least 10 minutes before serving, though it is best enjoyed shortly after making.
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12
To serve, mound the salad into small individual bowls, piling it high for an elegant presentation.
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13
Garnish with a sprinkle of toasted sesame seeds and a few needles of fresh ginger on top for a bright, aromatic finish.
💡 Chef's Tips
Always use Japanese, Persian, or English cucumbers; standard slicing cucumbers have seeds that are too large and skins that are too thick. Don't skip the salt-and-squeeze step! Removing the water from the cucumbers is what keeps the salad crunchy and prevents the dressing from being diluted. If you don't have dashi, a tiny pinch of dashi powder mixed with a teaspoon of water works perfectly for that authentic savory depth. For a vegan version, ensure your dashi is 'kombu dashi' (made from kelp) rather than bonito-based. Serve in small, chilled ceramic bowls to maintain the refreshing temperature of the dish.
🍽️ Serving Suggestions
Pair with Tonkatsu (breaded pork cutlet) or Tempura to provide a bright acidic contrast to the fried elements. Serve alongside a bowl of steamed white rice and Miso soup for a traditional 'Teishoku' style meal. Accompany with grilled mackerel (Saba Shioyaki) for a healthy, protein-rich lunch. Pair with a glass of chilled, dry Sake or a light Japanese lager to complement the vinegared dressing.