Appetizer: Japan – 柚子きゅうりとわかめの酢の物 ▶ Yuzu Kyuri to Wakame No Sunomono (Yuzu-Bright Cucumber and Wakame Vinegared Salad)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Additional 25 min

Total 40 min

Ingredients

2 Persian cucumbers (about 7 oz / 200 g), very thinly sliced
1 / 2 tsp kosher salt (for purging cucumbers)
2 tbsp dried wakame flakes
3 tbsp rice vinegar
1 tbsp yuzu juice (or 1 tbsp lemon juice plus 1 / 2 tsp lime zest)
1 tsp light soy sauce (shoyu)
1 1 / 2 tsp sugar
1 tsp finely grated fresh ginger (optional)
1 tsp toasted sesame oil (optional)
1 tbsp toasted sesame seeds
2 tbsp paper-thin red onion or 1 small radish, sliced (optional)
2 shiso leaves, finely sliced (optional)

Instructions

Place wakame in a bowl and cover with cold water. Soak 5 minutes until rehydrated, then drain well and squeeze out excess water. Roughly chop if pieces are large.
Toss cucumber slices with the kosher salt and let stand 10 minutes to draw out moisture. Rinse briefly and squeeze gently by the handful to remove excess liquid; pat dry.
In a small bowl, whisk rice vinegar, yuzu juice, soy sauce, sugar, and ginger until sugar dissolves. Whisk in sesame oil if using.
Combine cucumbers, wakame, and red onion or radish in a mixing bowl. Add the dressing and toss to coat. Adjust to taste with a pinch more sugar or vinegar if desired.
Chill 10–15 minutes to let flavors meld.
Serve in small bowls, sprinkled with toasted sesame seeds and shiso if using.