Tataki Kyuri to Wakame no Sunomono

Sunomono — literally "vinegared things" — are the crisp, refreshing small salads that appear at nearly every Japanese meal as a palate cleanser. This version combines smashed cucumbers, which absorb the dressing more deeply than sliced ones, with silky rehydrated wakame seaweed in a classic sanbaizu (three-flavour vinegar) dressing.

Serves: 4

Ingredients

• 2 Japanese cucumbers (about 300g / 10 oz), ends trimmed
• 1 tsp fine sea salt
• 10g (⅓ oz) dried wakame seaweed
• 3 tbsp (45ml) rice vinegar
• 1 tbsp (15ml) soy sauce
• 1 tbsp (12g) caster sugar
• 1 tsp (5ml) mirin
• 1 tsp toasted sesame seeds
• 1 tsp finely grated fresh ginger

Instructions

1. Place the cucumbers on a chopping board and smash firmly with the flat of a cleaver or a rolling pin until they crack open. Tear into irregular 3-4cm (1½ inch) pieces.
2. Toss the cucumber pieces with the salt in a colander and leave to drain for 10 minutes. Squeeze out any excess moisture with your hands.
3. Meanwhile, soak the dried wakame in cold water for 5-7 minutes until fully rehydrated and tender. Drain, squeeze gently, and cut into 4cm (1½ inch) lengths.
4. Whisk together the rice vinegar, soy sauce, sugar, mirin, and grated ginger in a bowl until the sugar dissolves.
5. Combine the cucumber and wakame in a serving bowl, pour over the dressing, and toss to coat. Garnish with sesame seeds.
6. Serve immediately or chill for up to 30 minutes — the flavours deepen but the cucumber softens over time.

Cook's Notes: For a more substantial dish, add 100g (3½ oz) of cooked baby shrimp or crab sticks. Sanbaizu can also be made in advance and kept refrigerated for up to a week.