“Vinegared Things” in Japanese

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    NEWSLETTERS

    “Sunomono” translates loosely as “vinegared things” in Japanese, and over the years I’ve tried a number of recipes to recreate restaurant-style cucumber sunomono at home. After several renditions, I’ve finally come up with my favorite version, which includes the addition of radish sprouts (not pictured but adds a really nice layer of texture and subtle flavor).

    I’ve been making this salad a lot lately as the weather is finally warming up in the Bay Area, and we’re enjoying our “summer” as fall approaches.

    Ingredients:

    2 ounces dried wakame seaweed, soaked in cold water for 5 minutes
    2 Japanese or Persian cucumbers, thinly sliced
    1 bunch radish sprouts, cut in half
    4 tablespoons rice vinegar
    4 tablespoons dashi broth
    3 tablespoons soy sauce
    1 tablespoon mirin

    1. Lightly squeeze excess water from the wakame and roughly cut into bite-size pieces.

    2. Mix the rice vinegar, dashi, soy sauce, and mirin in a small saucepan and bring to a simmer to evaporate the alcohol and sharpness of the vinegar. Immediately remove from heat and cool to room temperature.

    3. Arrange the wakame in a serving bowl and garnish with the cucumber and daikon sprouts. Pour dressing over and serve.

    Mariam Hosseini is a Bay Area native who has been writing about food and travel for six years.  She blogs regularly at yogurtsoda.com.