Japanese Night at EVK: Tuck one serving of your chilled noodles in a pretty bowl and top with fresh veg and tangy dressing for a refreshing Japanese salad. Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: Prep your homemade dashi broth with one stick of kombu and a good handful of katsuobushi. Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: The light and flavourful elements of Sunomono Salad Dressing. Dashi, Apple Cider Vinegar, Rice Vinegar, Mirin, Soy Sauce, Sesame Oil. Find simple and affordable pescetarian meal ideas at eastvankitchen.com
Japanese Night at EVK: This Sunomono Salad is simple to make at home using finely sliced carrots, green onions, cucumber + red pepper, chilled noodles of your choice, and hydrated wakame seaweed. Add EVK's tangy vinegar dressing, and you have a light and refreshing Japanese salad! Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: Tuck one serving of your chilled noodles in a pretty bowl and top with fresh veg and tangy dressing for a refreshing Japanese salad. Find more delicious world pescetarian recipes at eastvankitchen.com

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SUNOMONO DRESSING

A zesty dashi-based dressing for our Sunomono!

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Ingredients

  • 2 cups water
  • 1 piece of kombu
  • handful of katsuo-bushi flakes
  • 4 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tbsp apple cider vinegar
  • 2-3 drops of sesame oil

Instructions

  1. Rinse or wipe excess salt off kombu.
  2. Soak kombu in a deep pot of water on medium-low heat.
  3. When the water gets close to boiling and the kombu starts to get slimy, remove it, add katsuo-bushi flakes and turn the heat up to medium. Simmer for 20 minutes or so.
  4. Strain the katsuo-bushi out of your broth and return the liquid to the pot.
  5. Combine 1 cup of your dashi with soy sauce, rice vinegar, mirin, apple cider vinegar and sesame oil in a mixing bowl. Let it cool in the fridge before serving your salads!

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SUNOMONO ‘VINEGARED THINGS’

EVK’s hearty version of a Japanese home food favourite!

4 SERVINGS

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Ingredients

  • 1/2 a cucumber
  • 1/2 a red pepper
  • 1 carrot
  • 1 green onion
  • 2 tsp dry wakame
  • water
  • rice noodles
  • oil
  • salt
  • 1/2 cup of apple cider vinegar
  • sesame seeds

OPTIONAL

  • 4-8 cooked prawns

Instructions

  1. Slice cucumber into thin coins.
  2. Cut red pepper and carrot into matchsticks.
  3. Finely slice green onion.
  4. Hydrate wakame in a small bowl of water.
  5. Boil noodles extra-firm in a deep pot of water with a splash of oil and a dash of salt. Rinse under cold water, drain thoroughly and pour into a salad bowl with apple cider vinegar to marinate.
  6. OPTIONAL: butterfly prawns.
  7. Half-fill bowls with noodles and add cucumber, red pepper, carrots and wakame in distinct groups.
  8. Pour SUNOMONO SALAD DRESSING over generously.
  9. OPTIONAL: add 1-2 prawns per bowl.
  10. Sprinkle with green onions and sesame seeds and serve.

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