Like most people, my new year's resolution involves weightloss and cussing less (plus, reading more books. Because books are brain food.)
BUT I'm taking a different approach this year - the au natural diet. No WeightWatchers, no South Beach Diet meals, no Atkins - just plain old healthy living. I'm going to live by a few simple rules.
Rule number 1: eat 5 servings of vegetables and fruits every day - which is easy, because I always have a fruit for breakfast, and I eat vegetable sticks throughout the day. But sometimes hummus and miso can get boring, so I like to jazz up my vegetables.
Which leads to rule number 2: cook more at home. I ate out too much last year, and when you eat out, portion control gets a bit... tedious. Plus, when I eat out, I usually drink. And when I get drunk, well, it's all over.
Which then leads to rule number 3: everything in moderation. D'oh.
So tonight, I'm leaving you with a recipe that's good for your belly and your wellbeing - a traditional sunomono, or vinegared dish. Most Japanese restaurants and sushi bars serve it with wakame seaweed and shellfish. It's very tart and flav Plorful, and all you need is a little bit to satisfy your hunger. Plus, you can make it in a snap - very easy breezy Japanesey indeed!
Cucumber and Wakame Sunomono - makes 4-6 servings
Ingredients:
1 cucumber
2 tbsp wakame
1/4 rice vinegar
2 tbsp sugar
2 tbsp soy sauce
1 tsp sea salt
shichimi pepper
First, wash your cucumber and roll it around in some salt until it the skin softens up a bit. Then julienne it up.
Bring back your wakame to life reconstitute the wakame and wring out the water.
Mix the vinegar, soy sauce, sugar, sea salt, and a few dashes of shichimi pepper together. Then mix the cucumber and wasabi together until well coated. Serve chilled!
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