Cucumber and wakame sunomono
Ingredients (4 people)
Directions
1. Finely chop the cucumber using a knife or a blender. Put in a colander and cover with salt to make them disgorge for 10 minutes.
2. Soak the wakame seaweed in cold water for 5 minutes.
3. Cut the cherry tomatoes in half.
4. Using a towel or hand, squeeze the water out of the cucumber slices and strain the wakame seaweeds in a strainer.
5. In a bowl, mix the cucumber and seaweeds together then add 3 tablespoons of rice vinegar for sunomono seasoning.
6. Add the cherry tomatoes cut in half on top and sprinkle a tablespoon of puffed rice.
Tips : Grate fresh nagaimo. It will turn into a sticky paste and add to sunomono
