Sunomono

Ingredients

Instructions

1. 1

   Slice the Japanese cucumber into very thin rounds. Put them in a bowl, sprinkle with the fine sea salt, toss well, and let sit for 3 minutes to draw out excess moisture. Soak the dried wakame in cold water for 3 minutes until expanded, then drain well. If the crab meat is in large pieces, gently shred it into bite-size strands.

2. 2

   While the cucumber rests, whisk together the rice vinegar, mirin, and soy sauce in a small bowl until combined. The dressing should taste bright, lightly sweet, and savory.

3. 3

   Squeeze the cucumber gently but firmly by hand to remove excess water, then return it to a clean bowl. This keeps the dressing from becoming diluted and gives the salad a crisper texture.

4. 4

   Add the drained wakame and crab meat to the cucumber. Pour over the dressing and toss gently until everything is evenly coated. Let stand for 2 minutes so the flavors absorb.

5. 5

   Divide into 2 small bowls and sprinkle with sesame seeds just before serving for aroma and a light crunch.

Nutrition per serving

Notes

• •Japanese or Persian cucumbers work best because they are thin-skinned and less watery than standard cucumbers.
• •For the most authentic texture, use real cooked crab meat, but good-quality surimi can be used for a budget version; note that this will increase carbohydrates.
• •Serve well chilled if you have extra time, though it is also good immediately after mixing.
• •A few very thin slices of fresh ginger can be added for a sharper finish without changing the dish significantly.

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