Japanese Cucumber Sunomono recipe
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Ingredients
- 2 large cucumbers 1 teaspoon salt 4 teaspoons white sugar 1 ½ teaspoons minced fresh ginger root 5 tablespoons rice vinegar 1 tablespoon soy sauce 2 teaspoons sesame seeds, or to taste
Nutrition Info
- 48.5 caloriescarbohydrate: 10 gcholesterol: : -fat: 0.9 gfiber: 0.9 gprotein: 1.4 gsaturatedFat: 0.2 gservingSize: -sodium: 809.9 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Japanese Cucumber Sunomono
Directions
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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!