Sea Cucumber Sunomono Salad

Recipe courtesy Chef Hajime Sato
Show: Hook, Line & Dinner Episode: Seattle
TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
YIELD: 2 to 4 servings
LEVEL: Easy

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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Directions

Cook's Note: Hojicha leaves are used to make a variation of green tea. You may also use hojicha tea bags if loose leaves are not available.

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.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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