Japanese Cucumber Salad Recipe Sunomono

JAPANESE CUCUMBER SALAD (SUNOMONO)

Steps:

• Wash and slice the cucumbers as thin as possible.
• Place the sliced cucumbers into a small bowl and sprinkle the salt. Toss the cucumbers and salt in order to coat the cucumbers evenly with salt.
• Leave the cucumber with salt for 10 minutes to draw the moisture out
• Using your hands, squeeze the water out of the cucumbers.
• Combine mirin, vinegar, and soy sauce in a mixing bowl to make the sauce
• Place the cucumber in a mixing bowl and pour the vinegar sauce over the cucumber.
• Serve it in a small bowl and sprinkle with sesame seeds.

SUNOMONO (JAPANESE CUCUMBER SALAD)

Steps:

• Pour boiled water over wakame and mung bean noodles, fully submerged. Let it sit for 5-8 minutes, until wakame has expanded and noodles are softened. Pat them dry and then cut the noodles 3 times with kitchen scissors so there are not long pieces.
• Slice the tips off the cucumbers and thinly slice them into rounds. Using a mandolin is ideal here (faster and more consistent slices). Add 1 tsp of salt and rub it into the cucumbers using your hands. Let it sit for 3-5 minutes and then rinse, drain and blot them to remove excess water.
• Into a bowl, add the rice vinegar, cane sugar, soy sauce and stir well.
• Add the cucumbers, wakame and noodles into the sauce mix and toss well. Garnish with sesame seeds and enjoy!

JAPANESE CUCUMBER SALAD (SUNOMONO)

Steps:

• Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
• Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
• Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.

SUNOMONO SALAD RECIPE (JAPANESE CUCUMBER SALAD)

Steps:

• Slice all the cucumbers very thin and transfer to a medium sized bowl.
• Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
• Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don't be afraid to squeeze hard, the cucumbers can take it!
• Mix the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.
• Sprinkle with sesame seeds and serve.

SUNOMONO (CUCUMBER SALAD)

Steps:

• Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
• In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
• Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.

JAPANESE CUCUMBER SALAD RECIPE (SUNOMONO)

Steps:

• Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
• In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
• Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!

SUNOMONO (JAPANESE CUCUMBER SALAD)

Steps:

• Slice the cucumbers as thinly as possible and then add the 1/4 teaspoon of salt. Toss to coat evenly and then let the cucumbers rest for 5-10 minutes.
• Rehydrate the wakame according to the package directions and chop into bite-size pieces.
• Once the cucumbers start sweating liquid, you can massage them with you hand to speed up the process. When the cucumbers become translucent they are ready to be squeezed.
• Grab the cucumbers with your hands and squeeze as much water from them as you can.
• In a non-reactive bowl, whisk together the rice vinegar, sugar and salt until the solids are dissolved.
• Add the squeezed cucumber, and wakame to the vinegar mixture and toss everything together to coat.
• Serve the sunomono in small kobachi bowls, and garnish with cooked shrimp, crab, or octopus and sprinkle with toasted sesame seeds.

JAPANESE CUCUMBER SUNOMONO

Steps:

• 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!