Recipe: Cucumber Salad (Kyuri no Sunomono)
From “Japanese Cuisine for Everyone” by Yukiko Moriyama
Presented August 21, 2010 during the "Japanese Cooking with Terry and Mike" Cooking Demo
1 2/5 oz. dried wakame seaweed (optional)
4 tsp toasted white sesame seeds
(2/3 C water, 1 tsp salt to soak cucumber slices)
1/3 C rice vinegar
½ to 1 tsp. soy sauce
1 ½ T. sugar
¼ tsp. salt
- Soak dried wakame seaweed in cold water until soft about 20 minutes. Rinse in hot water, then plunge into cold water to retain texture and color. Drain and squeeze.
- Peel cucumber if using if using wax cucumbers. Do not peel if using Japanese cucumbers. Slice very thinly. Soak in water and salt mixture for a few minutes; drain and squeeze.
- In a small bowl, combine the ingredients for the Dressing. Stir until well blended. Coat wakame seaweed and cucumber with dressing and toss lightly. Serve salad in 4 small bowls and sprinkle with sesame seeds.