Sunomono(酢の物 ), Japanese style quick pickled cucumber and kelp salad, a fresh side dish with a touch of saltiness, sweetness and sourness. So simple, healthy and delicious.
- Half a long cucumber
- ½ cup dried sugar kelp flakes from Nordic Seafarm
- 1 tsp flaky sea salt from Maldon
- 2 tsp mirin
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp toasted seasame seeds plus extra for serving
Rehydrate dried sugar kelp flakes in water. Set aside.
Mandoline cucumber, rub in sea salt, set aside for 5 minutes to sweat out liquid.
Drain sugar kelp in a colander. Squeeze out excess liquid from cucumber slices. Add cucumber slices and sugar kelp together in a medium bowl. Add all marinades into the bowl, gently mix with cucumber and sugar kelp to combine.
Drizzle chili oil and sprinkle extra toasted sesame seeds before serving.