Cucumber and wakame sunomono with sesame
A crunchy, refreshing sweet-sour Japanese salad.
Open in the appPer serving
- Calories
- 325 kcal
- Protein
- 6.1 g
- Carbohydrates
- 28.7 g
- Fat
- 21.6 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Wakame seaweed15 g
- Cucumber450 g
- Rice vinegar3 tablespoons
- Mirin3 teaspoons
- Sesame seeds15 g
- Sesame oil3 teaspoons
- Saltto taste
Contains: sesame
In season: June – September
Method
- Soak the wakame in cold water for 10 minutes, until rehydrated, then drain and squeeze it well.
- Meanwhile, wash the cucumber and slice it very thinly; sprinkle with salt, leave for 5 minutes and squeeze out the water with your hands, so it stays crunchy.
- Toast the sesame seeds in a dry pan over medium heat for 1 minute, until fragrant.
- Dress the cucumber and wakame with the rice vinegar, mirin and sesame oil and finish with the toasted sesame.
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