Name: Bitter Melon and Wakame Seaweed Sunomono (Vinegared Salad)
Cuisine: 和食
Ingredients: 1 bitter melon (approx. 250g / net weight approx. 220g); Salt for prep: approx. 3.3g (1.5% of the bitter melon's net weight); 1/2 onion (approx. 100g); 30g salted wakame seaweed; 2 tbsp sugar (approx. 20g); 3 tbsp rice vinegar (approx. 45cc); 2 tbsp soy sauce (approx. 30cc); 1.5 tbsp ground sesame seeds (approx. 10g) *Toasted sesame seeds can also be used

About "Bitter Melon and Wakame Seaweed Sunomono (Vinegared Salad)"

A refreshing summer sunomono (vinegared salad) made with one bitter melon, wakame seaweed, and onion. The key feature is the two-step bitterness removal process—salting followed by blanching—making it easy to eat even for those who dislike bitter melon. Coating the vegetables with sugar first and letting them sit for 5 minutes allows the seasonings to absorb evenly for a well-balanced flavor. It also keeps well in the refrigerator, making it an excellent make-ahead side dish for hot summer days.

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Tips for Making "Bitter Melon and Wakame Seaweed Sunomono (Vinegared Salad)"

Prep
- Scraping the bitter melon seeds and pith with a spoon starting from the blossom end (tip) allows you to clean it out easily in one go.
Prep
- For sunomono, slicing the bitter melon to a 2mm thickness is best. Slices that are too thick make it harder to extract the bitterness.
Prep
- The golden ratio for salting is 1.5% of the bitter melon's net weight. Massage gently and let sit for 10 minutes to draw out the bitterness.
Prep
- Always rinse away the bitter juices extracted from salting by changing the water about 3 times before blanching.
Prep
- Slice the onion as thinly as possible and soak in water for 3 minutes, changing the water 2 to 3 times to remove sharpness. Alternatively, air-dry on a colander to preserve nutrients.
Heat control
- Blanch the wakame for 10 seconds to bring out a vibrant green color, then immediately cool under running water.
Heat control
- Blanch the bitter melon for exactly 30 seconds to keep its crunch. Plunge immediately into ice water to preserve its texture and bright color.
Seasoning
- Coat the bitter melon and onion with sugar first and let sit for 5 minutes. The osmotic pressure opens up the cells, allowing the vinegar and soy sauce to absorb deeply.
Storage
- While delicious fresh, storing it in an airtight container in the fridge mellows the vinegar and lets the flavors penetrate to the core.

Ingredients for "Bitter Melon and Wakame Seaweed Sunomono (Vinegared Salad)"

8 items

* Tap ingredient names to find on Amazon

1bitter melon (approx. 250g / net weight approx. 220g)
Saltfor prep: approx. 3.3g (1.5% of the bitter melon's net weight)
1/2onion (approx. 100g)
30gsalted wakame seaweed
2tbsp sugar (approx. 20g)
3tbsp rice vinegar (approx. 45cc)
2tbsp soy sauce (approx. 30cc)
1.5tbsp ground sesame seeds (approx. 10g) *Toasted sesame seeds can also be used

How to Make "Bitter Melon and Wakame Seaweed Sunomono (Vinegared Salad)"

1
Cut off both ends of the bitter melon and slice it in half lengthwise. Insert a spoon from the blossom end (tip) to cleanly scrape out the seeds and white pith.
2
Slice the bitter melon into 2mm thick pieces and place them in a bowl. Add salt equal to 1.5% of its net weight (approx. 3.3g), gently massage for about 30 seconds to distribute the salt without breaking the slices, and let it sit for 10 minutes.
3
After 10 minutes, rinse the bitter melon slices, changing the water about 3 times to wash away the bitter juices, then drain in a colander.
4
Slice the onion as thinly as possible. Soak in water (or rinse under running water) for about 3 minutes, changing the water 2 to 3 times to remove the pungency, then drain in a colander.
5
Rinse the salt off the salted wakame seaweed, spread it out on a cutting board, and cut into 3cm (approx. 1.2-inch) pieces.
6
Bring water to a boil and blanch the wakame in a colander for about 10 seconds to bring out its color. Once it turns a vibrant green, immediately cool under running water and squeeze out the excess moisture.
7
Blanch the bitter melon in the same boiling water for exactly 30 seconds. Prepare ice water beforehand; after 30 seconds, immediately transfer the bitter melon to a colander and plunge it into the ice water to cool rapidly. Once cooled, squeeze out the moisture thoroughly with your hands.
8
Place the well-squeezed bitter melon and onion in a bowl, add 2 tbsp of sugar, toss gently to coat, and let it sit for about 5 minutes.
9
After 5 minutes, add the blanched wakame, then add 3 tbsp of rice vinegar, 2 tbsp of soy sauce, and 1.5 tbsp of ground sesame seeds in that order. Mix thoroughly from the bottom using chopsticks.
10
You can eat it immediately, but transferring it to an airtight container and chilling it in the refrigerator allows the flavors to meld and taste even better.

Detailed Commentary on "Bitter Melon and Wakame Seaweed Sunomono (Vinegared Salad)"

* Content organized by topics from the video.

Bitter Melon Prep & Pro Tip for Seed Removal

We will make a healthy, body-friendly sunomono using bitter melon, a classic summer vegetable. First, cut off both ends of one bitter melon (approx. 250g) and slice it in half lengthwise. We will use a spoon to remove the seeds and white pith inside, and here is an eye-opening pro tip: if you insert the spoon from the blossom end (the tip without the stem) and scrape, the seeds and pith come out incredibly cleanly and easily. If you try to start from the stem end, the spoon tends to get caught, but starting from the tip allows you to scoop everything out smoothly in one go without repeated scraping. Knowing this trick makes the tedious prep work dramatically smoother and more enjoyable, so please give it a try!

The Best Slicing Technique to Tame Bitterness

Adjusting the thickness of the bitter melon slices according to the dish you are making is the key to controlling bitterness and enjoying its flavor. For this sunomono, we want to highlight a fresh, crisp texture, so slicing it to about 2mm thick is best. If sliced too thick, it becomes difficult to extract the bitterness during the prep steps, resulting in a harsh, bitter burst when you bite into it. Additionally, considering the pairing and mouthfeel with the wakame seaweed, this 2mm thickness offers the best compatibility, creating a harmonious and unified flavor. It might require a bit of knife skill, but try to slice it thinly and carefully with a steady, rhythmic motion.

Salting with the Golden Ratio to Reduce Bitterness

Transfer the sliced bitter melon to a bowl and salt-massage it to draw out the bitterness. The golden ratio for the salt is 1.5% of the bitter melon's net weight. Since our bitter melon weighed 250g whole and 220g after removing the seeds and pith, we use 3.3g of salt. I calculate these precise numbers so even beginners can succeed without fail, but a general estimate is perfectly fine, so don't worry too much. Gently massage the salt into the slices for about 30 seconds so they don't break, then let them sit for 10 minutes. This salting process draws out the bitter juices along with excess moisture. While it won't eliminate the bitterness completely, it mellows it down to a very pleasant, mild flavor.

Prepping the Onion and Salted Wakame Seaweed

While the bitter melon is resting, prepare the other ingredients. Slice half an onion (approx. 100g) as thinly as possible. Slicing it thinly helps release its pungency quickly when soaked in water. If you are concerned about nutrients leaching into the water, you can simply spread the sliced onions on a flat tray or colander and expose them to the air to reduce the sharpness. If soaking in water, let them sit for about 3 minutes, changing the water 2 to 3 times, then drain thoroughly. Next, prepare 30g of wakame. We are using flavorful salted wakame today. First, rinse off the surface salt, spread it out on a cutting board, and cut it into 3cm pieces. Salted wakame retains a rich ocean aroma and offers an exceptionally crisp texture.

Two Blanching Techniques for Vibrant Colors

Bring water to a boil to blanch the wakame and bitter melon. Start with the wakame. Submerge the wakame (in a colander) in the boiling water for about 10 seconds. This step brings out a stunningly vibrant green color and enhances its ocean aroma. Once blanched, immediately cool it under running water and drain. Next, blanch the bitter melon in the same boiling water. Make sure to prepare a bowl of ice water beforehand. Blanch the bitter melon for exactly 30 seconds. Boiling it any longer will ruin its crunch, while a shorter time will leave too much bitterness. After 30 seconds, immediately drain and plunge it into the ice water. Rapid cooling stops the cooking process, preserving the bitter melon's signature crunch and bright green color. Once cooled, squeeze out the moisture thoroughly.

The Sugar-First Trick for Better Absorption

Place the well-squeezed bitter melon and onion in a bowl. Here is a crucial professional secret to make the seasoning taste dramatically better: before adding any other seasonings, add only 2 tbsp (approx. 20g) of sugar, toss to coat, and let it sit for 5 minutes. Coating with sugar first utilizes its strong osmotic pressure to open up the cellular structure of the bitter melon and onion. This simple step allows the vinegar and soy sauce added later to penetrate deeply and easily. This professional technique prevents the dish from becoming watery and ensures a perfectly balanced flavor, so please don't skip this 5-minute resting time!

Final Seasoning and Meal Prep Storage Tips

After 5 minutes of resting with the sugar, it's time for the final seasoning. Add the blanched wakame to the bowl, followed by 3 tbsp of rice vinegar (approx. 45cc), 2 tbsp of soy sauce (approx. 30cc), and 1.5 tbsp of ground sesame seeds (approx. 10g). The nutty aroma of the ground sesame seeds beautifully ties the dish together, though you can use toasted sesame seeds if you prefer. Mix thoroughly from the bottom with chopsticks to coat everything evenly. Your Bitter Melon and Wakame Sunomono is complete! While it is delicious right away, chilling it in an airtight container in the fridge mellows the sharpness of the vinegar and lets the flavors penetrate to the core. It makes a fantastic make-ahead side dish that keeps well in the refrigerator.

Tasting: An Addictively Crunchy Summer Dish

Plate the finished sunomono beautifully and let's taste it. Taking a generous bite, you can't help but exclaim how delicious it is! The harsh bitterness of the bitter melon is incredibly mellowed, harmonizing beautifully with the sweet crunch of the onion and the plump, ocean-scented texture of the wakame. The refreshing acidity of the vinegar and the rich depth of the sesame seeds wrap everything together, creating a flavor so addictive that even those who dislike bitter melon can't stop eating it. Combining vitamin C-rich bitter melon, mineral-packed wakame, and blood-purifying onion and vinegar, this is the ultimate nutrient-dense dish to prevent summer fatigue. Try making this at home to stay healthy and energized!

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