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.
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
SUNOMONO
Steps:
- Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
- May add Wakame (seaweed), crab, and shrimp.
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 SALAD (SUNOMONO)
Japanese Cucumber Salad aka Sunomono is a healthy, super simple and highly refreshing side dish. Thinly sliced cucumbers are marinated in a simple yet complex vinegar sauce.
Provided by Marwin Brown
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Wash and slice the cucumbers as thin as possible.
- Place the sliced cucumbers into a small bowl and sprinkle the salt. Toss the cucumbers and salt in order to coat the cucumbers evenly with salt.
- Leave the cucumber with salt for 10 minutes to draw the moisture out
- Using your hands, squeeze the water out of the cucumbers.
- Combine mirin, vinegar, and soy sauce in a mixing bowl to make the sauce
- Place the cucumber in a mixing bowl and pour the vinegar sauce over the cucumber.
- Serve it in a small bowl and sprinkle with sesame seeds.
Nutrition Facts : Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 2226 mg, Sugar 3 g, ServingSize 1 serving
JAPANESE CUCUMBER SALAD RECIPE (SUNOMONO)
This beautiful cucumber salad coming from Japan is sweet, tangy, and crunchy. Can be served as an appetizer or a side dish!
Provided by CookingTheGlobe
Time 10m
Number Of Ingredients 6
Steps:
- Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
- In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
- Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!
Nutrition Facts : Calories 48 kcal, ServingSize 1 serving
CUCUMBER AND SEAWEED SUNOMONO (VINEGAR DRESSING)
The most popular combination of sunomono (vinegar dressing) is this cucumber and wakame seaweed. Simple to make and delicious. The dressing is called tosazu which is milder than the usual vinegar dressings as Japanese dashi stock is added to it.The Prep Time does not include time to soak dried wake seaweed.
Provided by Yumiko
Categories Sides
Time 10m
Number Of Ingredients 7
Steps:
- Soak dried wakame in a bowl filled with water for about 10-15 minutes until rehydrated. Drain water well and move to a mixing bowl. If the wakame is not cut into bite size pieces, you need to cut them into about 2cm / 1 inch length.
- Sprinkle salt over the cucumber and massage in to soften the cucumber. Squeeze to remove excess water well. Add to the bowl and mix with wakame.
- Combine vinegar marinade ingredients and mix well.
- When ready to serve, add vinegar dressing to ingredients and mix well. Serve immediately (Note 3).
JAPANESE CUCUMBER SALAD
Make and share this Japanese Cucumber Salad recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
- In a large bowl, combine cucumbers, salt and pepper, mix well.
- Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
- Sprinkle with sesame seeds and mix.
- Let marinate for 20 minutes before serving.
- Adjust seasonings before serving.
SUNOMONO SALAD RECIPE (JAPANESE CUCUMBER SALAD)
A super easy cucumber salad recipe to make! This side dish is light and crispy, with just the right amount of seasoning to keep you coming back for more.
Provided by Huy Vu
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Slice all the cucumbers very thin and transfer to a medium sized bowl.
- Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
- Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don't be afraid to squeeze hard, the cucumbers can take it!
- Mix the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.
- Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 334 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
JAPANESE CUCUMBER SALAD - SUNOMONO
Make and share this Japanese Cucumber Salad - Sunomono recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt.
- Let stand at room temperature for 30 mins, or until cucumbers are softened.
- Drain, and squeeze out excess liquid.
- Combine vinegar, sugar, soy sauce, and ginger in serving bowl.
- Add cucumbers, and mix well.
- Chill thoroughly before serving.
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- Peel cucumber so it has alternating green stripes and thinly slice into rounds. Place in a mixing bowl and sprinkle about 1/4 teaspoon salt. Let sit for 15 minutes and squeeze the water out using your hands. Return the cucumber slices to the bowl and set aside.
- Soak the wakame in cold water for 5-6 minutes, or according to the directions on the package and drain. Add the wakame to the cucumber bowl along with the sesame seeds.
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- In a bowl, combine 4 Tbsp rice vinegar, 2 Tbsp granulated sugar, ½ tsp kosher salt, and ½ tsp soy sauce. Whisk well together. If the vinegar taste is too strong, you can dilute with a very small amount of dashi (or water).
SUNOMONO - THE JAPANESE KITCHEN
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- 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.
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- Place the cellophane noodles in a medium bowl filled with very hot water. Let sit until noodles are clear and tender. Drain, rinse, and drain again to remove as much moisture as possible. Cut the noodles a couple of times to make easier to handle and mix.
- In the drained medium bowl, whisk together rice vinegar, sugar, soy sauce, and salt until ingredients are completely dissolved. Mix in the noodles. Chill in refrigerator.
- Clean the cucumbers well and cut crosswise into very thin slices. Lay out the slices in a colander and sprinkle with salt. Let sit for 15-30 minutes. Rinse and drain well.
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- Meanwhile, in a small bowl, whisk together the vinegar,sugar, and soy sauce, whisking until the sugar dissolves.
- Add the dressing mixture to the cucumbers. Toss to combinewell. Let stand for about 10 minutes, or chill until ready to serve.
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