About Japanese Sunomono
Wakame Seaweed Sunomono Recipe
Ingredients:
- 1 negi, cut into quarters lengthwise
- 1 oz dehydrated wakame seaweed, cut into 1 1/2 inch length
- 2 Tbsp rice vinegar
- 1 1/2 Tbsp miso
- 1 1/2 Tbsp sugar
Preparation:
Boil negi for one minute. Drain and cool. Meanwhile, mix miso, sugar, and rice vinegar in a small bowl. Cut boiled negi into bite size pieces. Put negi and wakame in a bowl and dress with miso vinegar sauce.*makes 2 servings



