The sunomono salad is a traditional Japanese dish made with cucumbers seasoned with rice vinegar and soy sauce. I preferred to enrich the recipe by adding pre-marinated wakame seaweed, edamame, and tofu. Ideal to enjoy as an appetizer, main course, or hearty side dish. It can also become a light single dish by adding boiled white rice, using basmati or larger grain sushi rice.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 person
- Cooking methods: Boiling
- Cuisine: Japanese
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz cucumbers
- 3.5 oz tofu
- 2.8 oz wakame seaweed (marinated)
- 1.8 oz edamame
- to taste rice vinegar
- to taste soy sauce
- to taste sesame seeds
Tools
- Kitchen scale
- Cutting board
- Knife
- Bowl
- Saucepan
- Colander
Steps
To prepare the sunomono salad…
In a saucepan, heat the water to boil the edamame. When it boils, add the soybeans and cook them for 5 minutes. Then drain and let cool slightly.
While the edamame is cooking, cut the tofu into cubes and the cucumber into not too thin slices.
In a bowl, put the pre-marinated wakame seaweed, tofu, cucumber, and cooked edamame.
Dress the sunomono salad with soy sauce and rice vinegar. Serve cold or at room temperature.
Advice
For an even more complete dish, you can add some avocado.
