Sunomono

Ingredients

• 4 pieces Japanese or mini cucumbers
• 10 g dried wakame
• 60 ml rice vinegar
• 2 tbsp caster sugar
• 1 tsp soy sauce
• 1 tbsp toasted sesame seeds
• 1 tsp salt
• 10 g fresh ginger, julienned

Steps

1. 1
   Slice the cucumbers as thinly as you can, ideally on a mandoline — near-translucent is the target.
2. 2
   Toss the slices with the salt and leave 15 minutes, then squeeze them firmly in your hands to drive out the water. This is what gives sunomono its characteristic snap.
3. 3
   Soak the wakame in cold water for 10 minutes until it swells, then drain and squeeze it dry too.
4. 4
   Warm the rice vinegar with the sugar just until it dissolves, then cool completely. Never dress with warm vinegar.
5. 5
   Stir the soy sauce into the cooled vinegar.
6. 6
   Combine the cucumber, wakame and ginger and pour over the dressing.
7. 7
   Chill 30 minutes and serve in small bowls, topped with sesame seeds.