Sea Cucumber Sunomono Salad

Name: Sea Cucumber Sunomono Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 to 4 servings
Cuisine: asian
Ingredients: 1/4 cup hojicha leaves; Kosher salt, to taste; 1 sea cucumber, gutted and scrubbed clean, thinly sliced; 1/4 cup rehydrated wakame seaweed; 1 cucumber, peeled and thinly sliced; 3 tablespoons granulated sugar; 3 tablespoons seasoned rice wine vinegar; 1 to 2 tablespoons sesame oil; White sesame seeds, for garnish

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 2 to 4 servings

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 2 to 4 servings

Ingredients

1/4 cup hojicha leaves

Kosher salt, to taste

1 sea cucumber, gutted and scrubbed clean, thinly sliced

1/4 cup rehydrated wakame seaweed

1 cucumber, peeled and thinly sliced

3 tablespoons granulated sugar

3 tablespoons seasoned rice wine vinegar

1 to 2 tablespoons sesame oil

White sesame seeds, for garnish

Directions

Combine 2 quarts water with the hojicha leaves and kosher salt in a large saucepot. Bring to a boil, and then reduce to a simmer, about 30 minutes. Strain out the tea or remove and discard the tea bags, and then bring the tea back to a rolling boil. Add the sea cucumber slices and cook quickly, just 30 seconds, and then drain and transfer to a bowl.
Toss the wakame and cucumber with the sea cucumber and a sprinkle of salt. Combine the sugar and rice wine vinegar in a separate bowl, and then pour over the cucumber mixture, tossing to coat. Drizzle with the sesame oil and garnish with a sprinkling of sesame seeds. Plate and serve.