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Sunomono

August 28, 2018 by Benjamin and Koshiki Leave a Comment

Sunomono Salad Recipe

Sunomono is a popular summer side dish in Japan and easy to make.  I suggest making this when your garden is plenty with cucumber to bring out the best flavor.  Japanese cucumber is the best to use for this recipe but hydro cucumber will do a trick as well.  Sunomono will make a great side dish to grilled fish or meat and will hold up to 3 days in your refrigerator.  Enjoy.

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Sunomono

Sunomono
Quick Pickle-Japanese Cucumber
Course Side Dish
Cuisine Japanese
Keyword pickle, Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Koshiki

Ingredients

  • 3 Japanese cucumber or 2 English cucumber
  • 1/2 teaspoon salt
  • 1 cup dashi chilled
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 1-2 tablespoon light soy sauce usukuchi shoyu
  • 1/2 teaspoon salt
  • 1 tablespoon natural sesame seeds toasted
  • 1 teaspoon shichimi pepper Japanese spices

Instructions

  • In a small saucepan, heat rice wine vinegar, sugar and ½ teaspoon of salt. When sugar is dissolved, turn the heat off and set it aside to cool.
  • Cut cucumbers lengthwise and remove seeds. Slice them crosswise very thin then put them in a medium bowl. Springle cucumber with ½ teaspoon of salt and set it aside for about 5-10 minutes.
  • When vinegar mixture is cold, mix it with dash and light soy sauce.
  • Squeeze salted cucumber to remove any excess water then add it to the vinegar mixture. Sprinkle cucumber with sesame and shichimi and put it in refrigerator to chill and pickle at least 30 minutes to an hour before serving.

Filed Under: Recipes, Tsukemono Tagged With: cucumber, pickled cucumbers

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こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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