Sunomono - Japanese Cucumber Salad Recipe With Photo

Ingredients

Cucumber - 700-800 g

Salt - 0.5 tbsp

Soy sauce - 1-2 tablespoons

Rice vinegar or white wine vinegar - 2-3 tbsp.

Sugar - 2-3 tbsp.

Roasted sesame seeds - to taste

Additionally:

Ginger root - to taste

Wakame seaweed to taste

Sesame oil - to taste

• 33 kcal
• 15 minutes.
• 15 minutes.

Photo of the finished dish

Step by step recipe with photo

Sunomono Salad is a light dietary Japanese cucumber salad with a savory dressing of vinegar and soy sauce.

In Japanese cuisine, almost every meal is accompanied by a variety of pickled pickles. It is believed that such a side dish makes any meal useful, since pickled vegetables stimulate digestion.

If we have “bread for everything”, then the Japanese have pickled vegetables and rice. There is even a Japanese saying "Nani wanakutomo ko no mono". In a rough translation, "there may be nothing, but as long as there are pickles …" - even if there is only rice on the table, you will still have a full meal as long as there are pickles.

These pickled snacks are collectively called "tsukemono". There are many types of tsukemono. Among them are our famous pickled ginger, various pickled vegetables and roots, and this Sunomono cucumber salad, the recipe of which I want to share with you.

To make Sunomono Japanese Cucumber Salad, prepare the ingredients as listed. These ingredients are basic.

Wakame seaweed, ginger and sesame oil are also sometimes included to add flavor or healthiness to the salad.

Cut the cucumbers as thin as possible. If you are using thick-skinned greenhouse cucumbers, completely or partially remove the skin beforehand.

Add salt to the cucumber pieces and mix well. Leave it on for a few minutes for the cucumbers to juice. I leave it for 5-7 minutes.

In the meantime, prepare a salad dressing. Combine soy sauce, vinegar, sugar and stir well until sugar dissolves. Add grated ginger, wakame seaweed, or sesame oil as desired. I prefer ginger, it gives the taste bright, slightly pungent notes.

Drain the juice from the cucumbers. Rinse with cold water and squeeze.

Add dressing.

Toss and sprinkle with toasted sesame seeds.

Sunomono Japanese cucumber salad is ready. Enjoy your meal!

The salad can be served immediately, but if you let it brew for 15-30 minutes, the taste will become even brighter.