Cucumber Sunomono Recipe (Marinated Cucumber and Myoga Ginger Bud) | Cooking with Dog

We are making Cucumber Sunomono with delicious wakame seaweed and shirasu whitebait. The ginger root and myoga bud give the dish a little bit of kick. This is a great refreshing side dish.

How to make Cucumber Sunomono
https://cookingwithdog.com/recipe/cucumber-sunomono/

(2 people) Cook Time: 15 minutes

20g Wakame Seaweed, rehydrated (0.7 oz)
1 Cucumber (3.5 oz)
1/4 tsp Salt
1 Myoga Ginger Bud
2 tbsp Kamaage Shirasu - Soft Whitebait
New Ginger Root, shredded or substitute: Ginger Juice

- Vinegar Sauce -
1 1/2 tbsp Vinegar
1 1/2 tbsp Water
1/2 tbsp Sugar
1/4 tsp Salt

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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