Sunomono with Cucumber and Wakame
Vegetables and herbs provide fiber, vitamin C, and antioxidants, while the aroma of ginger adds freshness. Serving it fresh preserves the crunch and clean flavor of the main ingredients.
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Servings: 4 (1 serving ≈ 117 gram)
Digestion time: 2 hour
Soak wakame (5 g) in cold water for 10 minutes. Slice cucumbers (300 g) thinly, sprinkle with table salt (3 g), massage gently, and leave for 5 minutes. Squeeze out the excess liquid.
Combine mirin sauce (60 g) and rice vinegar (60 g) in a small saucepan, bring to a gentle simmer, and remove from the heat. Stir in soy sauce (sugar-free) (30 g) and cool the dressing.
Squeeze the wakame dry and cut it into small pieces. Toss it with the cucumbers and dressing. Finish with sesame (5 g) and grated ginger (5 g).
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