Sunomono (Japanese Cucumber Salad)

• 2 tsp (3 g) dried wakame
• 1/4 of a bundle (6 g) of harusame (mung bean noodles)
• 2-3 Persian cucumbers or 1-2 Japanese cucumber (140-150 g)
• 1/2 tsp kosher salt
• 1/2 tsp sugar
• 1 tsp sesame seeds (5g)

Dressing

• 2 tbsp (30 ml) rice vinegar
• 1 tbsp (12 g)  cane sugar
• 1 1/2 tsp soy sauce

Optional Add-ins

• 2 pieces imitation crab meat
• 1 pack (5 g) katsuobushi
• 1 pack (15 g) shirasu (baby sardines)
• 3-4 pieces (40 g) octopus or squid sashimi
• 4-5 shiso leaves, thinly sliced
• 1 Japanse ginger, sliced

1. 1

   Pour hot water over the dried wakame and mung bean noodles, making sure they are fully submerged. Let them sit for 5-8 minutes until the wakame expands and the noodles soften. Drain and pat them dry. Cut the noodles into shorter lengths by snipping them with kitchen scissors.

2. 2

   Slice the tips off the cucumbers, then thinly slice them into rounds with a knife or a mandolin, about 2 mm thick. Sprinkle the cucumbers with 1/2 tsp salt and 1/2 tsp sugar, and massage the mixture into the cucumbers. Let them sit for 3-5 minutes to release excess moisture, then rinse, drain, and blot them with paper towels.

3. 3

   In a bowl, combine the rice vinegar, cane sugar, and soy sauce. Microwave for 30 seconds until warm and then stir well until the sugar is dissolved. Alternatively, you can heat the sauce in a small sauce pan over medium heat until sugar is dissolved.

4. 4

   Add the cucumbers, wakame, and mung bean noodles to the dressing and toss everything together.

5. 5

   If desired, add in imitation crab, katsuobushi, shirasu, octopus or squid sashimi, katsuobushi, shiso or Japanese ginger for extra flavor and texture.

6. 6

   Garnish with sesame seeds and enjoy the refreshing, tangy sunomono!