Salad

Sunomono

A dish made with thin cucumber, wakame, and cooked shrimp in a clear sweet-sour rice-vinegar dressing with sesame.

What you’ll need

• Japanese cucumbers: 500 g
• cooked shrimp: 200 g
• rice vinegar: 90 ml
• sugar: 35 g
• sesame seeds: 20 g
• wakame: 15 g
• salt: 6 g

How to make it

1. If the wakame is dried, soak according to its package in cold water, squeeze thoroughly, and cut into short pieces.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.