Sunomono Vinegared Cucumber Food

CUCUMBER SUNOMONO

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.

SUNOMONO SALAD RECIPE (JAPANESE CUCUMBER SALAD)

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.

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.