Name: Japanese Cucumber Salad with Wakame
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 cucumber; ½ tsp salt; ½ tbsp dried Wakame; ½ tbsp toasted white sesame seeds; 6 tbsp rice vinegar; 1 tbsp soy sauce; 1 tbsp Mirin; ½ tbsp sesame oil; 1 tbsp sugar

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A simple yet flavourful cucumber salad with Wakame and a tangy dressing – Kyuri no Sunomono brings freshness and lightness to any Japanese meal. Ideal as a starter, side dish or refreshing snack for your lunchbox. Japanese cucumber salad can be stored in the fridge, but tastes best when freshly prepared.

Kyuri no Sunomono is a classic example of how Japanese cuisine creates an intense flavour experience with minimal ingredients and preparation steps. This cucumber salad is light, refreshing and quick to prepare – ideal for warm days or as a side dish to hearty meals.

Whether as a starter, a refreshing snack in a lunchbox or a side dish to a hearty Donburi dish such as Gyudon or Oyakodon, Kyuri no Sunomono is a versatile dish that no kitchen should be without.

What is the significance of salad in Japan?

In Japan, salad is a popular side dish, often served as a fresh accompaniment to main courses. Unlike in Western countries, where salads are often mixed and dressed with rich dressings, in Japan the focus is on simplicity and the natural freshness of the ingredients. Light and crisp salads such as Kyuri no Sunomono are particularly popular because they complement the flavours of other dishes and cleanse the palate between courses.

What makes the cucumber salad with Wakame so special?

Kyuri no Sunomono is more than just a salad – it reflects the Japanese aesthetic, which values balance and harmony. Historically, Sunomono (dishes marinated in vinegar) a traditional way of bringing out the natural flavours of vegetables whilst adding a refreshing touch.

Wakame, a nutrient-rich seaweed, has been used in Japan for centuries and brings both flavour and health benefits to this dish. This combination of ingredients is not only delicious but also culturally significant, as it demonstrates Japanese cuisine’s connection to the sea and nature.

CUSTOMER FAVOURITE

Wakame 20g (geschnittene Meeresalgen), Chung One

Bei Wakame handelt es sich um getrocknete Meeresalgen, die vor allem für japanische Suppen und Salate verwendet werden. Wakame Algen sind ein fester Bestandteil der…

€2,79

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Make your own Japanese-style cucumber salad: Here’s how!

Kyuri no Sunomono is quick to prepare and requires only a few easily available ingredients. This salad is ideal for adding a light, refreshing element to your Japanese meal. You will need the following ingredients:

Cucumber
Wakame
Toasted white sesame seeds
Rice vinegar
Soy sauce
Mirin
Sesame oil
Sugar
Salt

First, lay out the ingredients for the salad. Then prepare the dressing by heating the rice vinegar, soy sauce, Mirin, sesame oil and sugar in a small saucepan over a medium heat until the sugar has completely dissolved. Leave the mixture to cool.

Meanwhile, soak the dried Wakame seaweed in water and slice the cucumber thinly. Sprinkle the cucumber slices with salt and set aside briefly to allow them to draw out water.

Squeeze out the Wakame seaweed and mix it together with the cucumber slices and the cooled dressing. Finally, sprinkle the salad with toasted sesame seeds and serve.

What goes well with this?

Japanese cucumber salad goes perfectly with a wide variety of Japanese dishes. This light cucumber salad complements grilled fish, Tempura or a hearty bowl of Udon noodles. Its refreshing acidity makes it ideal for balancing out heavy or oily dishes and adds a crisp texture to any meal.

This salad is also a wonderful accompaniment to Sushi or as part of a traditional Japanese set meal (teishoku), where it is served as a side dish. It is also perfect as a light afternoon snack or a refreshing addition to a packed lunch.

Do you have any questions about the recipe for Japanese cucumber salad, or would you like to share your experiences? Simply leave a comment below this post. Have fun cooking and enjoy your homemade Kyuri no Sunomono!

Kyuri no Sunomono

Serves 4 | 15 minutes | 60 kcal

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Ingredients (serves 4)

* Add ingredients to basket 🪄

1 cucumber
½ tsp salt
½ tbsp dried Wakame (im Shop ansehen)
½ tbsp toasted white sesame seeds (im Shop ansehen)

For the dressing:
6 tbsp rice vinegar (im Shop ansehen)
1 tbsp soya sauce (im Shop ansehen)
1 tbsp Mirin (im Shop ansehen)
½ tbsp sesame oil (im Shop ansehen)
1 tbsp sugar

Useful tools:
Yukihiara pot
Santoku knife (im Shop ansehen)

Preparation (15 minutes)

Step 1

Check the ingredients for the quick Japanese cucumber salad and have them ready.

Japanese Cucumber Salad passaggio 2: Preparing the Dressing

Step 2

In a small saucepan, add rice vinegar, soya sauce, Mirin, sesame oil and sugar</ strong>and mix together. Heat over a medium heat and stir well until the sugar has completely dissolved. Remove the saucepan from the heat and leave the dressing to cool. Tip: If the vinegar tastes too strong after adding the cucumbers, the dressing can be diluted with a small amount of Dashi, vegan Dashi or water.

Passaggio 3

Soak the dried Wakame seaweed in water and leave to rehydrate for 5 minutes.

Japanese Cucumber Salad Passaggio 4 Tagliare la zucchina in pezzi piccoli e spargere con sale

Step 4

In the meantime, wash the cucumber and slice it thinly. Sprinkle the cucumber slices with salt and rub it in gently. Set aside for 5 minutes to allow the salt to draw the moisture out of the cucumber.

Japanese Cucumber Salad Passaggio 5 Wakame-Squeeze

Step 5

Squeeze the liquid out of the Wakame seaweed, chop the seaweed into small pieces and place in a medium-sized salad bowl.

Japanese Cucumber Salad Passage 6: Add the cucumber and sesame seeds

Step 6

Squeeze the liquid out of the cucumber slices as well and add the cucumber to the bowl with the Wakame seaweed. Pour the prepared dressing over the cucumber and Wakame seaweed. Add the toasted white sesame seeds.