Sunomono Vinegared Cucumber Food

CUCUMBER AND SEAWEED SUNOMONO (VINEGAR DRESSING)

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).

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

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 (VINEGARED CUCUMBER)

Steps:

• 1. Cut cucumber in half lengthwise and remove seeds with a teaspoon.
• 2. Slice crosswise onto thin slices.
• 3. Combine all other ingredients and pour over cucumbers in a bowl. Marinate at least 1 hour.
• 4. Serve as a salad or a relish.

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.