Sunomono ยำสลัดรสเปรี้ยว 酢の物

การยำสลัดแบบที่มีรสออกเปรี้ยวนำ สำหรับทานก่อนอาหารหนัก เพื่อเรียกน้ำย่อย
Sunomono cucumber salad is a light and refreshing vinegared dish in Japanese cuisine.

• 1 cucumber
• 1 tbsp dry wakame
• 1 part mirin to 1 part fish stock to one part rice vinegar
• 1 part dashi (Japanese fish stock ) or water
• ¼ tsp black sesame seeds
• 1 cutting board
• 1 sharp knife

1. Step 1: Make Sauce

   First, make the sauce. Mix one part mirin (a sweet rice wine), one part rice vinegar, and one part dashi (traditional fish and seaweed soup stock). If you don't have dashi, you can use water.

2. Step 2: Slice Cucumber

   Slice cucumber using a mandolin or knife in thin rounds.

3. Step 3: Salt & Mix

   Sprinkle a generous amount of salt on the cut cucumbers and mix thoroughly. Marinating the cucumbers in salt and water will soften them.

4. Step 4: Hydrate Wakame

   While waiting for the salt to seep into the cucumbers, place the dry wakame in a bowl with hot water for few minutes. This will hydrate it, making it expand in the process. When fully hydrated, squeeze away the excess water.

5. Step 5: Wash Cucumbers

   When the cucumber has marinated, wash the slices in cool water and squeeze out the excess water.

6. Step 6: Assemble

   Mix the cucumber and wakame with the sauce and add a garnish of sesame seeds and sliced lemon.