Best 2 Wakame Seaweed And Okra Sunomono Recipes
**Dive into the Exquisite Symphony of Flavors: Wakame Seaweed and Okra Sunomono**
Embark on a culinary journey to delight your palate with the harmonious blend of textures and flavors in Wakame Seaweed and Okra Sunomono. This refreshing Japanese salad captivates the senses with its vibrant colors and symphony of flavors. Each bite offers a delightful interplay of crisp okra, tender wakame seaweed, and a tangy dressing that awakens your taste buds. Discover the art of Sunomono, a traditional Japanese vinegared dish, as you explore variations like the classic Wakame Sunomono, a delightful combination of wakame seaweed, cucumber, and a zesty dressing, and the refreshing Okra Sunomono, where okra takes center stage, complemented by a light and tangy dressing. Prepare to be amazed by the versatility of Sunomono as you delve into these recipes, each offering a unique twist on this beloved Japanese delicacy.
CUCUMBER AND SEAWEED SUNOMONO (VINEGAR DRESSING)
The most popular combination of sunomono (vinegar dressing) is this cucumber and wakame seaweed. Simple to make and delicious. The dressing is called tosazu which is milder than the usual vinegar dressings as Japanese dashi stock is added to it.The Prep Time does not include time to soak dried wake seaweed.
Provided by Yumiko
Categories Sides
Time 10m
Number Of Ingredients 7
Steps:
- Soak dried wakame in a bowl filled with water for about 10-15 minutes until rehydrated. Drain water well and move to a mixing bowl. If the wakame is not cut into bite size pieces, you need to cut them into about 2cm / 1 inch length.
- Sprinkle salt over the cucumber and massage in to soften the cucumber. Squeeze to remove excess water well. Add to the bowl and mix with wakame.
- Combine vinegar marinade ingredients and mix well.
- When ready to serve, add vinegar dressing to ingredients and mix well. Serve immediately (Note 3).
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
Tips:
- Choose fresh ingredients: Use fresh wakame seaweed and okra for the best flavor and texture.
- Prepare the wakame seaweed properly: If using dried wakame seaweed, soak it in water for about 10 minutes until it is rehydrated.
- Cut the okra into thin slices: This will help them cook evenly.
- Use a light hand with the vinegar dressing: Too much vinegar can overpower the delicate flavors of the wakame seaweed and okra.
- Serve the sunomono chilled: This dish is best served cold, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
Wakame seaweed and okra sunomono is a refreshing and delicious salad that is perfect for a summer meal. It is light, healthy, and packed with flavor. The wakame seaweed provides a slightly briny flavor, while the okra adds a delicate crunch. The vinegar dressing is light and tangy, and it perfectly complements the wakame seaweed and okra. This salad is also very easy to make, and it can be made ahead of time, making it a great option for busy weeknights.
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