Cucumber Sunomono

By Nemo

Ingredients

• 2 large cucumbers, peeled
• Wakame
• 1/3 cup rice vinegar
• 4 teaspoons white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons minced fresh ginger root
• 2 tablespoons sesame seeds, toasted

Details

Servings 4
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

1. Rehydrate the Wakame by boiling in water for 5 minutes. Drain and let cool.

2. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise, scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

2. Combine vinegar, sugar, salt and ginger in a medium bowl, stirring to dissolve. Add the cucumbers, Wakame and sesame seeds; toss well to combine. Refrigerate the bowl of cucumbers for at least 1 hour before serving.