Sunomono

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

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.

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