Wakame Seaweed And Okra Sunomono - cooking recipe

Ingredients

20 g wakame seaweed
8 okra
3/4 inch fresh ginger, thinly julienned
1 tablespoon sugar
1/2 tablespoon soy sauce
3 tablespoons rice vinegar
3 tablespoons water
1/2 teaspoon salt (to taste)

Preparation

Soak wakame in water until soft and salt is removed. Drain and cut into bite size pieces (about 3/4 to 1 inch by 3/4 to 1 inch). I usually do this with scissor.
With a bit of salt, rub the okra to remove the fuzziness. Parboil okra for about 1 - 2 minutes in hot water. Plunge in chilled water to cool down quickly. Slice okra into 1/4 inch slices.
Combine sugar, soy sauce, rice vinegar, water and salt in a small bowl. Place wakame, okra, and ginger in the bowl and combine well. Chill before serving.
Best served immediately or within 6 hours.