Appetizer: Japan – 柚子をきかせたきゅうりの酢の物 焙煎ごまとわかめ ▶ Yuzu O Kikaseta Kyuri No Sunomono Baizen Goma to Wakame (Yuzu-Kissed Cucumber Sunomono with Toasted Sesame and Wakame)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Additional 25 min

Total 35 min

Ingredients

1 English cucumber (or 2 Persian/Japanese cucumbers), thinly sliced
1 tsp kosher salt
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) yuzu juice (or 1 tbsp lemon juice plus 1 / 2 tsp orange zest)
1 to 1 1 / 2 tsp sugar, to taste
1 tsp soy sauce
1 / 2 tsp toasted sesame oil
1 tsp dried wakame, rehydrated and drained
1 tsp finely grated fresh ginger
1 tbsp toasted sesame seeds
1 scallion, thinly sliced
Pinch red pepper flakes or chili threads (optional)

Instructions

Toss the cucumber slices with the kosher salt in a bowl and let stand 10 minutes to draw out excess moisture.
Rinse the cucumbers under cold water, then gently squeeze and pat dry to remove liquid.
While cucumbers rest, rehydrate the dried wakame in cold water for 5 minutes, then drain well and chop if pieces are large.
Whisk together the rice vinegar, yuzu juice (or lemon juice and orange zest), sugar, soy sauce, toasted sesame oil, and grated ginger until the sugar dissolves.
Add the cucumbers and wakame to the dressing and toss to coat; chill 10–15 minutes to meld flavors.
Serve in small bowls, topped with toasted sesame seeds, sliced scallion, and a pinch of red pepper flakes if using.