Wakame Seaweed and Okra Sunomono: A Refreshing Taste of the Sea and Garden

There’s a certain magic that happens when seemingly disparate ingredients come together to create something harmonious. For me, this sunomono is precisely that. I remember the first time I encountered this particular combination in a small, bustling izakaya tucked away in a Kyoto side street. The vibrant green of the okra, still retaining a delightful slight crunch, nestled against the tender, briny wakame, all bathed in a bright, zesty dressing. It was an awakening of the palate, a testament to how Japanese cuisine masterfully balances textures and flavors, transforming humble vegetables and sea greens into an elegant appetizer. It’s a dish that whispers of ocean breezes and sun-drenched gardens, a perfect palate cleanser and a refreshing start to any meal.

Recipe Overview

• Prep Time: 17 minutes
• Cook Time: 2 minutes (for blanching)
• Total Time: 19 minutes (plus chilling time)
• Servings: 6
• Dietary Type: Vegan, Gluten-Free (ensure soy sauce is gluten-free)

Ingredients

This sunomono celebrates simplicity and freshness, highlighting the unique contributions of each component.

• 20 grams dried wakame seaweed
• 8 medium okra
• 3/4 inch fresh ginger, thinly julienned
• 1 tablespoon sugar
• 1/2 tablespoon soy sauce (use tamari for gluten-free)
• 3 tablespoons rice vinegar
• 3 tablespoons water
• 1/2 teaspoon salt, plus more for rubbing okra and to taste

Equipment Needed

The beauty of this sunomono lies in its minimal equipment requirements, making it accessible for any home cook.

• Medium-sized bowl (for soaking wakame)
• Small bowl (for dressing)
• Medium pot (for blanching okra)
• Slotted spoon or colander
• Sharp knife and cutting board
• Serving dish

Instructions

Crafting this refreshing sunomono is a straightforward process, designed to bring out the best in its fresh ingredients.

1. Rehydrate the Wakame: Begin by placing the dried wakame seaweed in a medium-sized bowl. Cover it generously with water and allow it to soak until it becomes fully tender and rehydrated. This typically takes about 5-10 minutes, depending on the type of wakame. Once softened, thoroughly drain the wakame. Using clean kitchen scissors or a sharp knife, cut the rehydrated wakame into bite-sized pieces, roughly 3/4 to 1 inch by 3/4 to 1 inch. Set aside.

2. Prepare the Okra: To achieve the desired texture and remove any slight bitterness, rub the okra pods with a pinch of salt. This process helps to smooth out the fuzzy exterior. Next, bring a medium pot of water to a rolling boil. Carefully parboil the prepared okra for 1 to 2 minutes. The goal is to lightly cook them, retaining their vibrant green color and a pleasant crispness. Immediately after blanching, plunge the okra into a bowl of chilled water (or ice water) to halt the cooking process and preserve their bright hue and texture. Once cooled, slice the okra into thin rounds, about 1/4 inch thick.

3. Whisk Together the Dressing: In a small bowl, combine the sugar, soy sauce, rice vinegar, water, and 1/2 teaspoon salt. Whisk these ingredients together thoroughly until the sugar and salt are completely dissolved, creating a balanced and flavorful dressing.

4. Combine and Marinate: Add the prepared wakame, sliced okra, and thinly julienned fresh ginger to the bowl containing the dressing. Combine all the ingredients gently, ensuring everything is well coated in the dressing.

5. Chill and Serve: For the best flavor, chill the sunomono in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld beautifully.

Expert Tips & Tricks

To elevate your Wakame Seaweed and Okra Sunomono from simple to sublime, consider these professional insights:

• Wakame Quality Matters: The quality of your dried wakame will significantly impact the final dish. Look for vibrant green, intact strands rather than overly broken pieces. Some varieties are saltier than others, so taste your rehydrated wakame before adding additional salt to the dressing.
• Okra’s Crunchy Charm: The blanching time for the okra is crucial. Overcooking will result in a slimy texture, which is often undesirable in this dish. The brief dip in hot water followed by an ice bath ensures a tender-crisp bite.
• Ginger’s Zesty Kiss: Julienne your ginger as thinly as possible. This allows its sharp, aromatic flavor to infuse subtly into the dressing without overpowering the delicate notes of the wakame and okra.
• Dressing Balance: The sweetness from the sugar, tang from the vinegar, and saltiness from the soy sauce should be in harmony. Taste and adjust the dressing before combining it with the vegetables. If you prefer a sweeter sunomono, add a touch more sugar; for more acidity, a splash more rice vinegar.
• Make it Ahead (with a Caveat): Sunomono is best enjoyed fresh, but you can prepare the components ahead of time. Rehydrate and cut the wakame, blanch and slice the okra, and mix the dressing. Combine everything about 30-60 minutes before serving for optimal texture and flavor integration. Avoid letting it sit for many hours, as the vegetables can become too soft.

Serving & Storage Suggestions

This sunomono is a versatile dish, perfect as a light starter or a refreshing side.

Serving:
Serve chilled in small individual bowls or on a shared platter. The vibrant colors make for an attractive presentation. It pairs beautifully with grilled fish, tempura, or as part of a larger bento box.

Storage:
This sunomono is best enjoyed the day it is made. If you have leftovers, store them in an airtight container in the refrigerator for up to 6 hours. The texture of the okra may soften slightly over time. It is not recommended for freezing.

Nutritional Information

Please note: Nutritional values are estimates and can vary based on specific ingredients and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	13.9
Calories from Fat		1 %
Total Fat	0 g	0 %
Saturated Fat	0 g	0 %
Cholesterol	0 mg	0 %
Sodium	279 mg	11 %
Total Carbohydrate	3.3 g	1 %
Dietary Fiber	0.5 g	2 %
Sugars	2.3 g	9 %
Protein	0.5 g	0 %

Variations & Substitutions

While this recipe is delightful as is, feel free to explore these variations:

• Cucumber Addition: Thinly sliced cucumber can be a lovely addition, offering a crisp, watery counterpoint to the other ingredients. Ensure to salt and drain it if you use it, just as you would with other watery vegetables.
• Kizami Nori Garnish: A sprinkle of finely shredded toasted nori (kizami nori) adds another layer of umami and visual appeal.
• Sesame Seed Boost: Toasted white or black sesame seeds can be sprinkled over the finished dish for added texture and a nutty flavor.
• Citrus Zest: A tiny bit of yuzu or lemon zest can add an extra layer of brightness to the dressing.

FAQs

Q: Can I use other types of seaweed?
A: While wakame is traditional for its tender texture and mild flavor, other rehydratable seaweeds like arame or hijiki could be used. They will have different textures and flavors, so adjust accordingly.

Q: My okra is slimy, what did I do wrong?
A: Sliminess in okra often comes from overcooking or from the natural mucilage it contains. Ensure you only parboil for 1-2 minutes and immediately plunge it into ice-cold water. Rubbing with salt beforehand can also help mitigate some of the sliminess.

Q: Can I make the dressing ahead of time?
A: Yes, you can prepare the dressing components and whisk them together a few hours in advance. Store it in the refrigerator until you are ready to combine it with the vegetables.

Q: How can I make this dish spicier?
A: For a touch of heat, you could add a very small amount of finely minced fresh chili (like a bird’s eye chili) or a pinch of togarashi (Japanese seven-spice blend) to the dressing.

Q: Is it important to use rice vinegar?
A: Rice vinegar provides a mild, slightly sweet acidity that is characteristic of Japanese dressings. While other vinegars could technically be used, rice vinegar is highly recommended for achieving the authentic flavor profile of sunomono.

A Taste of Serenity

This Wakame Seaweed and Okra Sunomono is more than just a dish; it’s an invitation to savor the simple elegance of Japanese cuisine. It’s a testament to how a few quality ingredients, treated with care, can create something truly memorable. I encourage you to give this recipe a try, to experience its refreshing zest and delightful textures. It’s a wonderful way to start a meal, perhaps alongside some perfectly grilled salmon or a delicate bowl of miso soup. Let the bright flavors transport you, and enjoy this little taste of culinary harmony.