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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Kyuri and Wakame Sunomono (Pickled Cucumber and Wakame)

Thursday, July 29th, 2010
Sunomono literally means vinegar thing. There are many different types of sunomono dishes. Kyuri and Wakame Sunomono is a popular sunomono dish. The kyuri is really crunchy because it is treated with salt like instant tsukemono. Sunomono dishes are nice and refreshing side dishes, especially if you pair it with fried foods or a heavy main dish.

Ingredients (Servings 2)
1 kyuri (cucumber) about 80-90 grams
1/2 teaspoon of salt
1/2 cup of sanbaizu*
1 teaspoon of mirin
1 tablespoon of cut and dried wakame
1/4 cup of unpacked katsuobushi

*Sanbaizu in this case will be:
5 tablespoons rice vinegar
1 tablespoon of soy sauce
2 tablespoons of sugar

Direction
1) Slice the cucumber into thin slices. Use a mandolin or a sharp knife.
2) Add salt to the cucumbers and massage the kyuri and let sit for 10-15 minutes.
3) After the cucumbers are limp, test them to see if they will bend without breaking. Gently squeeze out the water until most of the water is squeezed out.
4) Rinse the cucumber with cold water and lightly rinse off the salt and squeeze out again but don't squeeze it until it's dry.
5) Make the sanbaizu and add mirin in a small sauce pan. Next, add the katsuobushi (dried bonito flakes) and allow the sauce to come to a slow simmer and turn off immediately.
6) Allow the sauce to cool and strain.
7) In a small bowl add the dried wakame and add hot water and swish around.
8) As soon as the wakame has absorbed the water, drain and rinse with cold water and drain again. Squeeze out as much of the water as possible because it will dilute the sauce.
9) Mix the cucumbers and wakame together and add the sauce. Serve immediately.

If you're not going to eat it immediately, don't pour the sauce over the cucumber and wakame until ready to serve.

Cut the cucumbers thin using a mandolin or a sharp knife.
kw sunomono-paper thin

Add salt to the cucumbers and allow to sit for 10-15 minutes.
kw sunomono-salt in a bowl

Gently squeeze out cucumber water.
kw sunomono-gently squeeze

Rinse the cucumber and squeeze out one more time.
kw sunomono-all squeezed out

Make sanbaizu and add mirin and katsuobushi. Bring to a slow simmer and let cool.
kw sunomono-sanbaizu with katsuobushi

1 tablespoon of dried and cut wakame.
kw sunomono-dried cut wakame

Add hot water to the wakame. It will quadruple in volume.
kw sunomono-modoshita wakame

After the sauce is cool, strain the katsuobushi out. (Don't throw away the katsuobushi after you strain it. It's a great furikake to eat with rice or filling for an onigiri.)
kw sunomono-drain katsuobushi

Add the sauce to the kyuri and wakame just before serving.
kw sunomono-add sauce

Serve cold.
kw sunomono-served


Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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