KIRIBOSHI DAIKON SUNOMONO

INGREDIENTS:

24 grams Kiriboshi daikon
8 grams Dried wakame
500 grams Water

For the Marinade

60 grams Rice wine vinegar
30 grams Sugar
7 grams Sea salt
2 grams Soy sauce

INSTRUCTIONS:

1
Rehydrate the dry ingredients. Combine the kiriboshi daikon and wakame in a bowl and cover with water. Rehydrate for 10 minutes. Strain the ingredients and squeeze them between your hands to remove excess moisture. You want to get them as dry as possible so that they absorb the marinade.
2
Make the marinade. Combine the vinegar, sugar, sea salt, and soy sauce in a small bowl and whisk together until the salt and sugar are fully dissolved.
3
Marinating the salad ingredients. Pour the marinade over the rehydrated ingredients and toss until they are evenly dressed. Set aside at room temperature for an hour before serving. If you are not planning to eat this immediately, place it into the refrigerator to marinate. The cold temperature slows down the marination process, so be sure to increase the marination time to accommodate for this.

Note

STORAGE. Sunomono will keep in the refrigerator for 3-5 days.

SUBSTITUTIONS. This version can be enjoyed any time throughout the year. In the summer - when cucumbers are abundant - the classic preparation of cucumber and wakame is a great option. Try different combinations of whatever you have on-hand. There is no "wrong" combination: what is in season and your imagination are the only limitations.

Read it online: https://tenzoskitchen.com/recipes/vinegared-dried-daikon-wakame-salad/