WAKAME SEAWEED AND OKRA SUNOMONO
In Japan sunomono is often eaten as part of Japanese meals in different variation. Okra became popular in Japan in the late 20th century and before that it was hardly ever seen or eaten. Now, you see okra in many recipes in Japan. Wakame seaweed is often used in miso soups along with tofu pieces and can be purchased in bags or refrigerated bags. My original recipe indicated 40 gram of wakame but I've since decided to change this to reflect less wakame in the recipe. If you like wakame to dominate this taste, please use higher amount.
Provided by Rinshinomori
Categories Japanese
Time 17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak wakame in water until soft and salt is removed. Drain and cut into bite size pieces (about 3/4 to 1 inch by 3/4 to 1 inch). I usually do this with scissor.
- With a bit of salt, rub the okra to remove the fuzziness. Parboil okra for about 1 - 2 minutes in hot water. Plunge in chilled water to cool down quickly. Slice okra into 1/4 inch slices.
- Combine sugar, soy sauce, rice vinegar, water and salt in a small bowl. Place wakame, okra, and ginger in the bowl and combine well. Chill before serving.
- Best served immediately or within 6 hours.
Nutrition Facts : Calories 13.9, Sodium 279, Carbohydrate 3.3, Fiber 0.5, Sugar 2.3, Protein 0.5
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Maricel Villar
[email protected]This is one of my favorite salads! It's so easy to make and it's always a hit with my family and friends. The wakame seaweed and okra give it a unique and delicious flavor. I highly recommend trying this recipe.
Rdx: robiul Islam
[email protected]I'm always looking for new and healthy salad recipes, and this one definitely fits the bill. The wakame seaweed and okra add a nice twist to the traditional sunomono salad, and the dressing is light and flavorful. I will definitely be making this sal
supesgal Hufford
[email protected]This salad is a great way to cool down on a hot summer day. It's light and refreshing, and the vinegar dressing helps to keep you hydrated. I also love that this salad is so versatile. You can add or remove ingredients to suit your own taste.
Ishan Madusanka
[email protected]I love the combination of flavors in this salad. The sweetness of the dressing pairs perfectly with the salty wakame seaweed and the slightly bitter okra. It's a really unique and delicious salad that I would highly recommend.
Naimat khosa
[email protected]This salad is a great way to use up leftover rice. I usually make a big batch of rice on the weekend and then use it to make this salad during the week. It's a quick and easy lunch or dinner that's also very healthy.
dani lyles
[email protected]I'm not a big fan of okra, but I really enjoyed this salad. The dressing is so flavorful that it masks the slimy texture of the okra. I would definitely make this salad again.
jaci Remme
[email protected]This sunomono salad is a great way to get your daily dose of vegetables. It's also very low in calories and fat, making it a great choice for a healthy lunch or dinner.
Jasim Al Hasan
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser. I usually add some extra vegetables, like shredded carrots or bell peppers, to make it even more colorful and nutritious.
Kumar Lama
[email protected]This sunomono salad is a great way to use up leftover vegetables. I had some leftover okra and wakame seaweed, and this recipe was the perfect way to use them up. The salad was delicious and refreshing, and it was a great side dish for a grilled fish
Sherazk Gujjar
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor and texture of the wakame seaweed and okra. The dressing was also a big hit, with its perfect balance of sweet and tangy flavors. I will definitely be making this sala
Rita Chinasa
[email protected]This was my first time trying wakame seaweed and okra, and I was pleasantly surprised! The salad was light and refreshing, with a nice crunch from the vegetables. The dressing was also very flavorful. I would definitely recommend this recipe to anyon
Joshua Constantine
[email protected]I followed the recipe exactly and the sunomono turned out great! The flavors were well-balanced and the salad was very refreshing. My family loved it and I will definitely be making it again.
Drew Lang
[email protected]This sunomono salad was an absolute delight! The wakame seaweed and okra added a unique texture and flavor that I had never experienced before. The dressing was perfectly balanced, with a subtle sweetness and a hint of tanginess. I will definitely be