Japanese Pounded Cucumber Salad Shojin Ryori Recipes
SUNOMONO (JAPANESE CUCUMBER SALAD)
This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.
Provided by Jessie Price
Categories Healthy Cucumber Salad Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
- Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Nutrition Facts : Calories 46.1 calories, Carbohydrate 4.2 g, Fat 2.3 g, Fiber 0.7 g, Protein 1.3 g, Sodium 147.4 mg, Sugar 2.4 g
JAPANESE POUNDED CUCUMBER SALAD - SHOJIN RYORI
This is shojin ryori or vegetarian temple cooking, a Buddhist vegetarian style of cooking in Japan. There are many versions of blunt knife pounded cucumber salads but this one is very nice. Often cucumber is pounded with a blunt side of a chef's knife or small stick lightly to break down the cucumber flesh in the middle so that cucumbers can be eaten in bigger chunks and flavor able to penetrate better. Japanese, English, or hot house cucumbers work best here, but if using thick skinned American style cucumber, cut in lengthwise in half and remove seeds first before proceeding.
Provided by Rinshinomori
Categories Vegetable
Time 16m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Salt cucumber lightly and using a blunt side of kitchen knife or wooden rolling pin, lightly pound the cucumber to break down the flesh somewhat up and down. Cut the cucumber into 1 1/4 inch or 3cm pieces.
- Julienne carrot into about 1 1/4 inch or 3 cm pieces. Parboil for about 1 minute and chill in cold water. Drain.
- Julienne ginger and soak in cold water for about 10 minutes. Drain.
- Cut dry hot chili pepper into thin ringlets.
- Combine sesame oil, soy sauce, sugar, vinegar and salt to taste in a bowl with cucumber, carrot, ginger and dry hot chili pepper. Let the mixture marinate for 1 hour before serving.
Nutrition Facts : Calories 152.4, Fat 9.5, SaturatedFat 1.5, Sodium 686.6, Carbohydrate 16, Fiber 2.2, Sugar 7.7, Protein 2.9
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