17:02, 26 Aug 2023, author: Ermakova M.

Sunomono - Japanese cucumber salad

Name: Sunomono - Japanese cucumber salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: Cucumber - 700-800 g; Salt - 0.5 tbsp.; Soy sauce - 1-2 tbsp.; Rice or white wine vinegar - 2-3 tbsp.; Sugar - 2-3 tablespoons; Roasted sesame - to taste; Additionally:; Ginger root - to taste; Wakame seaweed - to taste; Sesame oil - to taste

Sunomono salad is a light dietary Japanese cucumber salad with a spicy dressing of vinegar and soy sauce.

Photo source: 123rf.com/profile_lilyrochha

In Japanese cuisine, almost every meal is accompanied by various marinated pickles. It is believed that such a side dish makes any meal useful, since pickled vegetables activate digestion.

If we have “bread for everything”, then the Japanese have pickled vegetables and rice. There is even a Japanese saying "Nani wanakutomo ko no mono". In a rough translation, “there may be nothing, but as long as there are pickles ...” - even if there is only rice on the table, you will still have a full meal as long as there are pickles.

These marinated snacks are collectively known as "tsukemono". There are many types of tsukemono. Among them is the well-known pickled ginger, various pickled vegetables and roots, and this Sunomono cucumber salad, the recipe of which I want to share with you.

Sunomono - Japanese cucumber salad

Кухня: Japanese, cалат, калории: 33, время приготовления: 00:25

Ингредиенты

Cucumber - 700-800 g

Salt - 0.5 tbsp.

Soy sauce - 1-2 tbsp.

Rice or white wine vinegar - 2-3 tbsp.

Sugar - 2-3 tablespoons

Roasted sesame - to taste

Additionally:

Ginger root - to taste

Wakame seaweed - to taste

Sesame oil - to taste

Рецепт

1. Cucumbers cut as thinly as possible. Remove all or part of the skin first if using thick-skinned greenhouse cucumbers.

2. Add salt to the cucumber slices and mix well. Leave for a few minutes for the cucumbers to release their juice. I leave for 5-7 minutes.

3. Meanwhile, prepare the salad dressing. Combine soy sauce, vinegar, sugar and mix well until sugar dissolves. Add grated ginger, wakame seaweed, or sesame oil as desired. I prefer ginger, it gives the taste a bright, slightly burning notes.

4. Drain the juice from the cucumbers. Rinse with cold water and wring out.

5. Add dressing.

6. Stir and sprinkle with toasted sesame seeds.

7. Japanese cucumber salad "Sunomono" is ready. Salad can be served immediately, but if you let it brew for 15-30 minutes, the taste will become even more vivid. Bon appetit!