WAKAME SEAWEED AND OKRA SUNOMONO
In Japan sunomono is often eaten as part of Japanese meals in different variation. Okra became popular in Japan in the late 20th century and before that it was hardly ever seen or eaten. Now, you see okra in many recipes in Japan. Wakame seaweed is often used in miso soups along with tofu pieces and can be purchased in bags or refrigerated bags. My original recipe indicated 40 gram of wakame but I've since decided to change this to reflect less wakame in the recipe. If you like wakame to dominate this taste, please use higher amount.
Provided by Rinshinomori
Categories Japanese
Time 17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak wakame in water until soft and salt is removed. Drain and cut into bite size pieces (about 3/4 to 1 inch by 3/4 to 1 inch). I usually do this with scissor.
- With a bit of salt, rub the okra to remove the fuzziness. Parboil okra for about 1 - 2 minutes in hot water. Plunge in chilled water to cool down quickly. Slice okra into 1/4 inch slices.
- Combine sugar, soy sauce, rice vinegar, water and salt in a small bowl. Place wakame, okra, and ginger in the bowl and combine well. Chill before serving.
- Best served immediately or within 6 hours.
Nutrition Facts : Calories 13.9, Sodium 279, Carbohydrate 3.3, Fiber 0.5, Sugar 2.3, Protein 0.5
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Brianna Lewis
[email protected]This salad is just okay. I've had better.
Pram Chand
[email protected]This recipe is a great starting point, but I think it needs a few more ingredients to really make it shine.
Elias Tovar
[email protected]I didn't have any okra, so I used zucchini instead. It turned out great!
Umumararungu Tausi
[email protected]This salad is a bit too tangy for my taste.
Ashmam Ali
[email protected]I'm definitely going to be making this salad again.
Fridah Nkosi
[email protected]This is a great recipe for a summer cookout or picnic.
Warren Nuthall
[email protected]I'm not a big fan of okra, but I really enjoyed this salad. The dressing helped to mask the okra flavor.
Clare Rogan
[email protected]This salad is a great way to get your daily dose of vegetables.
Saira
[email protected]I love the combination of wakame seaweed and okra. It's so unique and refreshing.
Kathryn Thatcher
[email protected]The dressing is what really makes this dish. It's perfectly balanced and flavorful.
Pp Lll
[email protected]This is a great recipe for a light and healthy lunch or dinner. It's also very easy to make, which is a bonus.
Paulette Niwemuhoza
[email protected]I was skeptical about the combination of wakame seaweed and okra, but I was pleasantly surprised. The salad was refreshing and flavorful, and the dressing was just the right amount of tangy.
Ayush Timilsena
[email protected]This sunomono salad was a delightful explosion of flavors and textures. The wakame seaweed and okra added a unique twist to the classic dish, and the tangy dressing perfectly balanced the flavors.