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Japanese cucumber salad, also known as "Sunomono" in Japanese cuisine, is a light and refreshing dish often served as an appetizer or side dish. It features thinly sliced cucumbers in a tangy vinegar-based dressing, sometimes with additional ingredients like seaweed, sesame seeds, or seafood. This dish is simple to prepare and pairs well with various Japanese dishes or as a refreshing accompaniment to any meal. Here's a recipe for making a traditional Japanese cucumber salad.
Ingredients
- 2 large cucumbers (preferably Japanese or Persian cucumbers)
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon mirin (optional)
- 1 tablespoon toasted sesame seeds
- Optional toppings: wakame seaweed, crab sticks (kani kama), shrimp, or octopus
Instructions
Prepare the Cucumbers
Slice the Cucumbers:
Wash the cucumbers thoroughly and slice them very thinly. A mandoline slicer works well for this, but a sharp knife can also be used. If using large cucumbers with thick skins, you may want to peel them first.Salt the Cucumbers:
Place the cucumber slices in a bowl and sprinkle them with salt. Let them sit for 10-15 minutes. This process draws out excess water from the cucumbers, resulting in a crisper texture.Rinse and Drain:
After the cucumbers have sat with the salt, rinse them under cold water to remove the excess salt. Drain them thoroughly and pat them dry with paper towels.
Make the Dressing
Combine the Vinegar, Sugar, and Soy Sauce:
In a small bowl, mix the rice vinegar, sugar, soy sauce, and mirin (if using). Stir until the sugar is dissolved.Mix the Cucumbers with the Dressing:
Place the drained cucumber slices in a bowl and pour the dressing over them. Toss to ensure the cucumbers are evenly coated with the dressing.
Add Optional Toppings
Add Optional Ingredients:
If you'd like, you can add rehydrated wakame seaweed, thinly sliced crab sticks, cooked shrimp, or boiled octopus to the salad. This adds flavor and variety.Sprinkle with Sesame Seeds:
Before serving, sprinkle the salad with toasted sesame seeds for an extra layer of flavor and a bit of crunch.
Serve and Enjoy
Chill Before Serving:
For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the salad to become even more refreshing.Serve as an Appetizer or Side Dish:
Serve the Japanese cucumber salad as an appetizer, side dish, or accompaniment to sushi, sashimi, or other Japanese dishes. It also pairs well with grilled fish or teriyaki dishes.
Japanese cucumber salad is a delightful addition to any meal, offering a crisp and tangy contrast to richer dishes. If you'd like more information on Japanese cuisine or other salad recipes, I'm here to help. Enjoy your cucumber salad!
Cucumber salad is one of our favorites! This is a staple in our family too, we harvest a lot of cucumbers and some are ugly to be sold.
Due to the number of rejects, we preserve it for later use. We eat a lot of veggies during harvest season, so we tend to experiment on how not to serve same dish every meal using the same veggie/fruit 😁
@hivehealth
nice looking salad and super fancy chopsticks!
Thank you 👍
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