JAPANESE SUNOMONO SALAD

Ingredients

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Seaweed

  Wakame, raw

  1 ½ tbsp or 8g

• Sesame seeds

  Seeds, whole, dried

  ½ tbsp or 5g

• Sardines

  Fish, atlantic, canned in oil, drained solids with bone

  25g

• Rice wine vinegar

  3 tbsp or 45g

• Vegetable Broth

  From bouillons. Low sodium

  3 tbsp or 45g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Kotterin Mirin

  Kikkoman

  ½ tablespoon or 50g

Directions

1. (source: https://pickledplum.com/japanese-cucumber-salad-sunomono/)
2. Peel cucumber so it has alternating green stripes and thinly slice into rounds. Place in a mixing bowl and sprinkle about 1/4 teaspoon salt. Let sit for 15 minutes and squeeze the water out using your hands. Return the cucumber slices to the bowl and set aside.
3. Soak the wakame in cold water for 5-6 minutes, or according to the directions on the package and drain. Add the wakame to the cucumber bowl along with the sesame seeds.
4. Mix all the ingredients for the dressing and pour over the cucumber and wakame. Toss using chopsticks and serve, or top with shirasu and serve

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