Cucumber Sunomono
Cucumber sunomono are the quickest and easiest of the Japanese pickles. Serve as a salad, an entree or even in sandwiches.
Ingredients
Serves: 3
- 2 large cucumbers
- 1 teaspoon salt
- 4 teaspoons sugar
- 1 1/2 teaspoons minced ginger
- 1 tablespoon soy sauce
- 80ml rice vinegar
- sesame seeds for garnish
Directions
Preparation:15min ›
Extra time:1hour pickling ›
Ready in:1hour15min
- Using a vegetable peeler, peel four long strips off each cucumber, leaving some of the peel intact (your cucumbers will look 'striped'). Slice off the ends and cut in half.
- Slice the cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with the salt and stir well. Set aside.
- Combine the sugar, ginger, soy sauce and vinegar in a bowl. Whisk together until well combined.
- After the cucumbers have sat in the salt for about 5 minutes, squeeze the excess liquid out of them using your hands or a clean tea towel.
- Toss the cucumbers with the sauce. Stir well. Place in the fridge to chill for 1 hour before serving.
- Just before serving, sprinkle each portion with sesame seeds. Enjoy!
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Reviews and Ratings
Global Ratings:
(10)
Reviews in English (3)
I didn't have ginger, so I used some baby leeks to give it bite instead. Loved it. It's the dressing that's the key. Went perfectly with an Asian inspired stew. Freshened it up perfectly. - 20 Aug 2013
Loved this too! Once or twice used distilled vinegar - it's nearly as good, but not quite. - 08 Nov 2014 (Review from Allrecipes UK & Ireland)
I've made this so many times after the first trial and totally in love with it! Thanks for sharing. A slight tweak that I've made to make it superb is to add a teaspoon of sesame oil to the recipe. - 31 Dec 2013 (Review from Allrecipes UK & Ireland)