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Japanese Cucumber Sunomono

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Recipe Summary Japanese Cucumber Sunomono

Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!

Ingredients | Japanese Restaurant Interior

2 large cucumbers

1 teaspoon salt

4 teaspoons white sugar

1 ½ teaspoons minced fresh ginger root

5 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons sesame seeds, or to taste

Directions

Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.

Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.

Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.

Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.

Just before serving, sprinkle each portion with sesame seeds. Enjoy!

Info | Japanese Restaurant Interior

prep: 15 mins additional: 1 hr 5 mins total: 1 hr 20 mins Servings: 4 Yield: 4 servings

TAG : Japanese Cucumber Sunomono

Salad, Vegetable Salad Recipes, Cucumber Salad Recipes,