Printable Area
Sea Cucumber Sunomono Salad
Recipe courtesy Chef Hajime Sato
- Total Time:
- 40 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- 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
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.