Japanese Sunomono Salad
This dish serves as a great accompaniment to most Japanese meals. Sunomono translates into English roughly as vinegared food. The following recipe is both light and refreshing. It is particularly good to eat in the hot summer months.
100 g Dried Harusame Noodles
200 g Crab Meat [I love the Phillips brand]
1 English Cucumber
1 Small Carrot
1 Small Ginger Root
1 Small Japanese Daikon Radish
100 ml Seasoned Rice Vinegar [Marukan or Mitsukan]
15 ml Sake
dash Soy Sauce [Kikkoman or Yamasa]
dash Sesame Oil
Mix all marinade ingredients and set aside.
Boil noodles 3 minutes stirring occasionally then rinse well with cold water and drain.
Drain crab meat.
Slice thinly crosswise 10 pieces of English cucumber.
Shred 1/2 cup carrots [I love using my katsura muki-ki for this].
Grate finely 2 tsp ginger root.
Shred 1/2 cup Japanese radish [Use your katsura muki-ki for this too].
Combine all ingredients and toss well while adding the marinade.
Garnish with lemon wedges and wakame seaweed if desired.
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