Smashed Cucumber and Wakame Salad
This simple and delicious salad, adapted from Love Japan by Sawako Okochi and Aaron Israel, adds wakame (seaweed) to a classic sunomono. Massaging salt and sugar into the cucumbers skin lets the dressing permeate the cukes nicely. We tested the recipe using Persian cucumbers.
READ: ‘Love Japan’ is featured in our 2022 Ultimate Cookbook Gift Guide
Serves 4.
Ingredients
2 tablespoons dried wakame
2 Japanese, Kirby or Persian (mini) cucumbers
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon sugar
2 teaspoons toasted sesame oil
1 tablespoon plus 1 teaspoon rice vinegar
1 teaspoon toasted sesame seeds
Instructions
1. To rehydrate the wakame, soak in a bowl with 2 cups of water for 5 minutes. It will triple or quadruple in size.
2. Meanwhile, place the cucumbers on a cutting board. Sprinkle with the salt and sugar, and massage into the skin, rolling and rubbing until the exterior is a little moist and some of the salt and sugar has been absorbed (there will be excess salt and sugar on the cutting board, which is okay). Using the side of a chef’s knife or the palm of your hand, gently smash the cucumbers, causing them to split open. Cut them crosswise into 1/2-inch / 13 mm pieces (some will break apart into chunks, which is what you’re looking for). Transfer to a bowl along with the salt and sugar from the cutting board.
3. Drain the wakame, squeezing out as much excess water as you can, then blot it with a paper towel. Add to the bowl with the cucumbers and toss a few times with the sesame oil and rice vinegar until everything is coated in dressing. Let sit for about 5 minutes to allow the flavors to meld. Toss again and taste, adding more salt if needed. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Serve immediately.
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Smashed Cucumber and Wakame Salad
Ingredients
- 2 tablespoons dried wakame
- 2 Japanese, Kirby or Persian (mini) cucumbers
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon sugar
- 2 teaspoons toasted sesame oil
- 1 tablespoon plus 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame seeds
Instructions
- To rehydrate the wakame, soak in a bowl with 2 cups of water for 5 minutes. It will triple or quadruple in size.
- Meanwhile, place the cucumbers on a cutting board. Sprinkle with the salt and sugar, and massage into the skin, rolling and rubbing until the exterior is a little moist and some of the salt and sugar has been absorbed (there will be excess salt and sugar on the cutting board, which is okay). Using the side of a chef’s knife or the palm of your hand, gently smash the cucumbers, causing them to split open. Cut them crosswise into 1/2-inch / 13 mm pieces (some will break apart into chunks, which is what you’re looking for). Transfer to a bowl along with the salt and sugar from the cutting board.
- Drain the wakame, squeezing out as much excess water as you can, then blot it with a paper towel. Add to the bowl with the cucumbers and toss a few times with the sesame oil and rice vinegar until everything is coated in dressing. Let sit for about 5 minutes to allow the flavors to meld. Toss again and taste, adding more salt if needed. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Serve immediately.
