By Yuto Omura
Japanese Vinegar Salad Recipe (Sunomono with Cucumber & Octopus)
8 steps
Prep:12minCook:3min
Sunomono is a light and refreshing Japanese salad made with seafood and vegetables marinated in a vinegar based sauce called "sanbaizu". This addictive dish makes the perfect appetizer or side dish to cleanse the palate!
Updated at: Fri, 30 Aug 2024 23:40:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
2
Low
Nutrition per serving
Calories65.6 kcal (3%)
Total Fat1.4 g (2%)
Carbs6.1 g (2%)
Sugars2.1 g (2%)
Protein7.6 g (15%)
Sodium1357.1 mg (68%)
Fiber1.3 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat soy sauce, mirin, and rice vinegar in a pan. Let bubble briefly, then cool.
Step 2
Soak dried wakame seaweed in cold water.
Step 3
Slice cucumber, salt it, and set aside.
Step 4
Cut boiled octopus into small pieces.
Step 5
Rinse and squeeze cucumber. Drain wakame.
Step 6
Combine octopus, cucumber, and wakame in a bowl.
Step 7
Add cooled sauce and mix.
Step 8
Serve with sesame seeds sprinkled on top.
Notes
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