Cool and refreshing. With the right balance of tang and sweetness. The first time I tasted sunomono salad I was surprised at the vinegary bite. It was a really hot summer day and after that I craved nothing else. It’s now something I try at every Japanese restaurant I go to (and spinach gomaae, try it too!). I prefer sunomono simple with not a lot of toppings as I want to slurp up the noodles and enjoy the clean taste of the dressing. Friends Pearlie and Dean joined us for some sushi takeout and I wanted something homemade on the table. Something that wasn’t a tonne of work. Something pretty. This sunomono salad fit the bill. -bvox
Sunomono Salad with Sweet Sake Dressing
Adapted from: Rebar Modern Food
- 1/4 cup sake
- 2 Tbsp honey
- 1/2 cup rice vinegar
- 1/4 cup tamari
- 1/4 cup mirin
- 3 oz rice vermicelli
- Sliced cucumber
- Sliced lemon
- 1 small tomato, sliced thinly
- 1 green onion, sliced thinly
- 1 tsp sesame seeds
- Combine all dressing ingredients together and chill until ready to use. Rebar’s recipe boils the sake first, but I left out this step.
- Cook rice vermicelli to the package instructions. Drain and rinse under cold running water and shake off excess water. Sprinkle with sesame oil and a squirt of lemon juice (my addition).
- Divide among serving bowls and pour enough dressing over the noodles to barely cover them.
- Arrange your garnish on top. Rebar adds daikon and pickled ginger and optional shrimp or crab.
- Sprinkle with sesame seeds and green onion and serve.