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Oyster Sunomono Recipe
|Dried seaweed||2 Tablespoon (Yakisushi Nori)|
|White vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1218 Calories from Fat 214
% Daily Value*
Total Fat 24 g36.4%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 513.6 mg
Sodium 1477.4 mg61.6%
Total Carbohydrates 131 g43.8%
Dietary Fiber 12.2 g49%
Sugars 67.4 g
Protein 109 g218.8%
Vitamin A 128.5% Vitamin C 199.3%
Calcium 9.1% Iron 292.4%
*Based on a 2000 Calorie diet
Soak in salted water 1 hour.
Drain, rinse under cold water.
Pat dry with absorbent paper.
Cut seaweed in 2.5cm (1 in) squares.
Soak seaweed in hot water 1 minute; drain.
Place in four serving bowls.
Remove oysters from shells, trim oysters.
Arrange 6 oysters overlapping seaweed in each bowl.
Divide cucumber between bowls and pour sauce over.
Sauce: Combine vinegar, water and sugar in bowl.
Grate ginger and press between fingers to extract juice.
Add juice to bowl, discard fibres.
Season with salt, mix well.