Sunomono Salad with Sweet Sake Dressing

Sunomono SaladCool 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
  1. Combine all dressing ingredients together and chill until ready to use. Rebar’s recipe boils the sake first, but I left out this step.
  2. 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).
  3. Divide among serving bowls and pour enough dressing over the noodles to barely cover them.
  4. Arrange your garnish on top. Rebar adds daikon and pickled ginger and optional shrimp or crab.
  5. Sprinkle with sesame seeds and green onion and serve.

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