Sunomono Salad Food

SUNOMONO (CUCUMBER SALAD)

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 (JAPANESE CUCUMBER AND SEAFOOD SALAD)

Steps:

• Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
• Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
• Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.

SUNOMONO SALAD

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.

SUNOMONO SALAD

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.

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.

SUNOMONO SALAD

Steps:

• Boil 1 litre of water.
• Add vermicelli.
• Cook until just softened. Immediately remove and cool with cold, running water.
• Store in water in refrigerator until needed.
• Meanwhile, in small saucepan, mix all dressing ingredients over medium heat until completely dissolved.
• Remove to refrigerator to cool.
• When ready to eat, place noodles in bowls, topped with cucumber, tomato, shrimp and any other toppings desired. Fill bowl halfway up with dressing.

JAPANESE CUCUMBER SALAD - SUNOMONO

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.

CLEAN EATING SUNOMONO SALAD

Steps:

• Cook quinoa according to package directions. Set aside to cool slightly.
• Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
• In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.
• Divide quinoa among 4 salad plates and place cucumber slices on top.
• In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.
• Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.
• Garnish with cilantro immediately before serving.