Sunomono Salad

“Sunomono” translates loosely as “vinegared things” in Japanese, and over the years I’ve tried a number of recipes to recreate restaurant-style cucumber sunomono at home. After several renditions, I’ve finally come up with my favorite version, which includes the addition of radish sprouts (not pictured but adds a really nice layer of texture and subtle flavor).

I’ve been making this salad a lot lately as the weather is finally warming up in the Bay Area, and we’re enjoying our “summer” as fall approaches.

Sunomono Salad


2 ounces dried wakame seaweed, soaked in cold water for 5 minutes
2 Japanese or Persian cucumbers, thinly sliced
1 bunch radish sprouts, cut in half
4 tablespoons rice vinegar
4 tablespoons dashi broth
3 tablespoons soy sauce
1 tablespoon mirin

1. Lightly squeeze excess water from the wakame and roughly cut into bite-size pieces.

2. Mix the rice vinegar, dashi, soy sauce, and mirin in a small saucepan and bring to a simmer to evaporate the alcohol and sharpness of the vinegar. Immediately remove from heat and cool to room temperature.

3. Arrange the wakame in a serving bowl and garnish with the cucumber and daikon sprouts. Pour dressing over and serve.

3 thoughts on “Sunomono Salad”

  1. در 7:00 pmelmira میگوید:salampesare duste pedraam az man kahstegari karde hame sharayetesham khubeama senesh 10 sal az man bishtarein ekhtelaf seni mitune monaseb bashe? akhe migan mard harchi bozorgtar abshe behtare:|vali man ehsas mikonam ishun kheili bsihtaraz man ba tajrobas va man jelosh tu hamechi kam miaramama az nazare akhagho khanevade vaghan khuban

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