Sunomono

also called 酢の物 · sunomono · sunomono · すのもの · きゅうりとわかめの酢の物 · kyuri to wakame no sunomono · cucumber and wakame salad · vinegared cucumber

The table

The vinegar ratio is the recipe. 三杯酢 — vinegar 3 : sugar 2 : soy 1 — and everything else here is preparation for it.
2(Japanese or Persian, sliced as thin as you can)cucumberssalt, draw 10 min, wring outwhisk and dresschill 15 min
1/2 tspfine sea salt
2 Tbs(5 g)dried wakamesoak 8 min
2 cups(475 mL)cold water
3 Tbs(45 mL)rice vinegar
2 Tbssugar
1 Tbs(15 mL)soy sauce
1 tspgrated ginger
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2salt, draw 10 min, wring out

3soak 8 min

4whisk and dress

goes in with what steps 2 and 3 made

5chill 15 min

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 25 min1 of 4 steps gives no time
Needs you
about 10 min
If you get it wrong
Narrow — a cucumber that has not been salted and wrung keeps giving up water, and within the hour the dressing is thin and sugary

  1. salt, draw 10 min, wring out

    10 minneeds you(we think)from the start

  2. soak 8 min

    8 minwalk awayfrom the start

  3. whisk and dress

    not timed10 min in

  4. chill 15 min

    15 minwalk away10 min in

You'll need bowl

Goes with

See how it is written
>> title: Sunomono
>> category: Salads
>> tags: japanese, cucumber, wakame, vinegar, side, no-cook, quick
>> counters: Japanese Home Cooking
>> aka: 酢の物, sunomono, sunomono, すのもの, きゅうりとわかめの酢の物, kyuri to wakame no sunomono, cucumber and wakame salad, vinegared cucumber
>> pairs-with: gohan, saba-no-misoni
>> servings: 4
>> time: 35 min
>> slack: narrow — a cucumber that has not been salted and wrung keeps giving up water, and within the hour the dressing is thin and sugary

>> step: The vinegar ratio is the recipe. 三杯酢 — vinegar 3 : sugar 2 : soy 1 — and everything else here is preparation for it.
The vinegar ratio is the recipe: 三杯酢 — vinegar 3 : sugar 2 : soy 1.

>> step: salt, draw 10 min, wring out
Salt @cucumbers{2}(Japanese or Persian, sliced as thin as you can) with @fine sea salt{1/2%tsp} in a #bowl{} and leave them ~draw{10%min}, until a pool has collected, then wring them out a handful at a time.

>> step: soak 8 min
Soak @dried wakame{2%Tbs}(5 g) in @cold water{2%cups}(475 mL) ~soak{8%min}, until it has opened out and gone deep green, then drain it and chop any long pieces.

>> step: whisk and dress
Whisk @rice vinegar{3%Tbs}(45 mL), @sugar{2%Tbs} and @soy sauce{1%Tbs}(15 mL) until the sugar has gone, and turn @&(2)wrung cucumber{} and @&(~1)wakame{} through it.

>> step: chill 15 min
Chill @&(~1)sunomono{} ~chill{15%min} with @grated ginger{1%tsp} stirred through, and drain off whatever has collected before it goes to the table.