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Cucumber sunomono are the quickest and easiest of the Japanese pickles. Serve as a salad, an entree or even in sandwiches. Watch this recipe being made in the
Allrecipes Cucumber Sunomono Video.
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
15 min › Extra time:
1 hour pickling › Ready in:
1 hour 15 min
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!
Watch a video of it being made…
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
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