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October 15, 2010: “Sunomono”

October 15, 2010

Here’s one traditional Japanese salad that is fairly easy, and is very light and fresh! This recipe serves two people. There are a few different ingredients for this salad, for Westerners. One is wakame, which is a seaweed. This salad tends to be very light and the wakame gives it a depth, but if you can’t find or are just too weirded out by wakame, you can omit it. Another different ingredient (for the Sanbaizu sauce) is mirin which is a Japanese sweetened vinegar. Most grocery stores have this now in the Asian section. Also in the Asian section is nori fumi furikaki which is a mixture of sesame seeds, nori (another kind of seaweed), salt and sugar.

Salad:

  • 1 Cucumber (skinned, halved, scoop out seeds, and slice 1/4″. Lightly salt.)
  • 1 Carrot (skinned, cut into matchstick-size pieces)
  • 1/4 Cabbage (cored, sliced very thin)
  • 1″ Fresh Ginger (skinned, and shaved fine)
  • 1 Tblsp.  Nori Fumi Furikake
  • 1/2 oz. Wakame (soak in cold H2O 10 minutes; blanch in boiling H2O, rinse in cold H2O; remove spines of wakame; place on paper towels to dry slightly)

Snabaizu Sauce:

  • 3 Tblsp. Rice Vinegar
  • 1 Tblsp. Mirin
  • 1 Tblsp. Shoyu (soy sauce)

Assemble salad in a small bowl with cabbage on the bottom, carrot matchsticks and cucumber on top of this, and top with shaved ginger, and nori fumi fuikake and pieces of wakame. Add Sanbaizu sauce just before serving.

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