SaladJapaneseFree to use

Cucumber Sunomono

Name: Cucumber Sunomono
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 Japanese or small cucumbers, sliced very thin; 1 teaspoon salt; 3 tablespoons rice vinegar; 1 tablespoon sugar; 1 teaspoon soy sauce; 1 tablespoon dried wakame, soaked and drained, optional; 1 teaspoon toasted sesame seeds

きゅうりの酢の物

A light, tangy cucumber salad with rice vinegar and sesame.

Serves 4

Prep 15 min

Cucumber Sunomono — Photo: Geoff Peters from Vancouver, BC, Canada, CC BY 2.0, via Wikimedia Commons

Ingredients

2 Japanese or small cucumbers, sliced very thin
1 teaspoon salt
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
1 tablespoon dried wakame, soaked and drained, optional
1 teaspoon toasted sesame seeds

Steps

Step 1. Toss the cucumber with the salt and let it sit for 10 minutes. Squeeze out the water.
Step 2. Stir the vinegar, sugar, and soy sauce until the sugar dissolves.
Step 3. Mix the cucumber and wakame with the dressing.
Step 4. Top with sesame seeds and chill until serving.

Where this recipe comes from

Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.