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Japanese Cucumber Salad (Sunomono)

Name: Japanese Cucumber Salad (Sunomono)
Total time: 10 min
Yield: 1
Ingredients: 0.5 unit Cucumber, sliced very thinly; 0.25 tsp Grey sea salt; 1 tbsp Rice vinegar; 0.5 tbsp White sugar; 0.25 tbsp Mirin; 0.25 tsp Soy sauce; 0.25 tbsp Sesame seeds, toasted

A refreshing and light salad, a classic of Japanese cuisine, made with thinly sliced cucumbers in a sweet and sour dressing.

Source

FoodCraft

View original recipe

Imported by: LetBite

This recipe was adapted from content found on FoodCraft. Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.

Photo by Lucie Rangel on Unsplash

Origin

Japan

Style

HomemadeFusion

Diet

VegetarianPescatarianVeganLow calorieGluten-free

Allergens

SoySesame

#Quick#Refreshing#Salad

Time10 min

Portions1 portions

DifficultyEasy

Allergen Warning: Soy, Sesame

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Cucumber Preparation

Cook Stage

Ingredients

0.5 unitCucumber, sliced very thinly
0.3 tspGrey sea salt

Directions

1
Slice the cucumbers into very thin rounds, almost transparent. Place them in a bowl with the sea salt.
2
Mix and let rest for about 10 minutes: the cucumber should release excess water and become very pliable.
10 min

Sweet and Sour Dressing

Cook Stage

Ingredients

1 tbspRice vinegar
0.5 tbspWhite sugar
0.3 tbspMirin
0.3 tspSoy sauce

Directions

1
In a small bowl, mix the rice vinegar, sugar, mirin, and soy sauce (shoyu). Stir well until the sugar is completely dissolved and the mixture is clear.

Final Assembly

Cook Stage

Ingredients

0.3 tbspSesame seeds, toasted

Directions

1
Quickly rinse the cucumbers in cold water. Squeeze them firmly between your hands to extract as much liquid as possible.
2
Transfer to a serving plate, drizzle with the dressing, and finish by sprinkling with sesame seeds.

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