Easy Sunomomo Salad Food
SUNOMONO (CUCUMBER SALAD)
Time 15m
Yield 4 small servings
Number Of Ingredients 6
Steps:
- Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
- In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
- Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.
SUNOMONO SALAD
This light, refreshing salad is a great start to any Japanese meal. I enjoy this fresh salad as a starter to a sushi dinner or alone for a light lunch. This is also a basic recipe to prepare.
Provided by CHILI SPICE
Categories Crab
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the marinade ingredients together and set aside.
- Bring water to a boil and put in noodles, Stir noodles for 3-4 minutes until cooked . Drain the noodles in a colander and cool under running cold water, drain as much water off you can.
- Mix cooked cooled noodles, green onions, cucumber, shrimp and crab meat in a bowl. Pour marinade over noodles. Mix well, cover and refrigerate allowing the flavors to combine (just an hour or two). Serve cold.
Nutrition Facts : Calories 321.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 47.6, Sodium 662.8, Carbohydrate 63.9, Fiber 1.4, Sugar 10.2, Protein 11.6
SUNOMONO SALAD
Make and share this Sunomono Salad recipe from Food.com.
Provided by Small Chef
Categories Salad Dressings
Time 1h
Yield 5 Salads, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Dresssing:.
- Combine all ingredients together in a thick bottomed pot and bring up to temperature in order to melt sugar just bellow boiling point. DO NOT BOIL or recipe will become too salty. Sauce should be cooled completely or refrigerated before serving.
- Noodles:.
- Add noodles to boiling water and cook for 2-4 minutes and do not over cook. Noodles should be firm and strong, not falling apart. Rinse immediately under cold water, repeatedly puling noodles apart with fingers. Leave noodles in cold water while preparing garnishes and other ingredients.
- Garnish:.
- Vegetables should be sliced thinly and shrimp should be rinsed thoroughly. Bowls and chop sticks will be needed for presentation.
Nutrition Facts : Calories 36.2, Fat 0.3, SaturatedFat 0.1, Sodium 855.3, Carbohydrate 7, Fiber 1.5, Sugar 3.9, Protein 2.9
SUNOMONO SALAD
Make and share this Sunomono Salad recipe from Food.com.
Provided by dcollier
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the noodles in boiling water and cook until tender.
- Drain for 20-30 minutes.
- Put in big bowl and add rice vinegar, sugar, soy sauce, salt and sesame seeds.
- Top each portion of salad with a few slices of thinly cut cucumber and spring onions.
- Add a few chunky pieces of seeded tomato, carrot and a few cooked shrimp on top.
- Refrigerate.
- Better the day after; makes more juice.
CUCUMBER SUNOMONO
A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!
Provided by CHRISTYJ
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 5
Number Of Ingredients 5
Steps:
- Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
- In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.
Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.2 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.6 g, Sodium 467.4 mg, Sugar 3.3 g
JAPANESE CUCUMBER SUNOMONO
Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!
Provided by ChefJackie
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
- Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
- Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
- Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
- Just before serving, sprinkle each portion with sesame seeds. Enjoy!
Nutrition Facts : Calories 48.5 calories, Carbohydrate 10 g, Fat 0.9 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 809.9 mg, Sugar 6.6 g
EASY SUNOMOMO SALAD
This is the greatest hot weather dinner ever, particularly on those 105 degree summer days in Walnut Creek when the car AC poops out on the way home from work and cooking seems like just too much work. Don't go to Burger Clone, just stop at the grocery store for some English cucumbers and grab the dressing from the cupboard and the frozen shrimp from the freezer, and whip this up. I go to the local Japanese Grocery a couple of times a year and invest in a 24 oz (710 mL) bottle of 'Marukan Seasoned Gourmet Rice Vinegar', add the brown sugar and throw it in the cupboard for whenever I feel the need and I always have a bag of shrimp in the freezer - I like the precooked 50/70 size, but have used up to U12's (sliced in half or cut into pieces)for this. The special equipment you will need is a Japanese Mandolin Slicer (around $25.00) from the same Japanese specialty grocer, which I use for a lot of other things around the kitchen - like slicing lemon paper thin - and which is tiny and easy to store. Options include substituting lump crab for the shrimp, but you should arrange the crab on the top of the salad just before service, not start it in the bottom of the bowl like you would with the shrimp. My family much prefers chopsticks for this, but that is your choice. The amount produced in this recipe is enough for two hot hungry people as a main dish for dinner, or you can serve up to 6 people as a salad course, but don't be surprised when they demand seconds... This is a very forgiving dish, and a good one to make one time from the instructions and then just start playing around with whatever you feel like adding. Shredded radish or carrot is a nice addition, as would be finely chopped ham or leftover poached chicken.
Provided by Mitzimom
Categories < 15 Mins
Time 10m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-preparation: Purchase a 24 fluid oz. (750 mL) bottle of Marukan Seasoned Gourmet Rice Vinegar and add 1 level tablespoon of brown sugar to the bottle. Shake and shelve (no need to refrigerate) until you need it.
- If your shrimp is frozen, place them into the bottom of a 2 quart bowl.
- Set the mandolin for a very thin slice - about 1/8 inch, seat it firmly into the bottom into the bowl, and CAREFULLY slice the cucumbers into the bowl, allowing the juice from the cucumbers to remain in the bowl.
- Add the vinegar preparation and the orange juice, and mix thoroughly.
- Allow to stand for about 5 minutes, add the tomatoes and and toss again.
Nutrition Facts : Calories 186.3, Fat 2.4, SaturatedFat 0.5, Cholesterol 172.8, Sodium 176.4, Carbohydrate 16.6, Fiber 2, Sugar 8.6, Protein 25.6
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