Sunomono with Cucumber and Wakame
Crisp cucumbers and wakame are served with a Japanese dressing made from rice vinegar, mirin sauce, and sugar-free soy sauce. This light salad provides fiber and is oil-free and keeps the vegetables fresh and bright.
Read
Video on the topic
Reviews
Notes
198
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).
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Sunomono with Cucumber and Wakame", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Iodine: NOW Foods, Potassium Plus Iodine, 180 Tablets
Buy
≈ $11.36
Promo codes for iHerb (4)
Watch others soups:
We recommend reading
All articlesWhat is the difference between dry, wet, and mixed curing for meats, sausages, and deli cuts
8min

How to Cook Meat for Better Health: Frying, Grilling, Braising, and Advanced Glycation End Products
6min

How to Make Soft Sugar-Free Keto Ice Cream Without an Ice-Cream Maker
4min

The Benefits and Risks of Meat: What Scientific Evidence Really Shows
7min

Share:










