Ingredients for - Japanese Cucumber Salad (Sunomono)
How to cook deliciously - Japanese Cucumber Salad (Sunomono)
1 . Stage
Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
2 . Stage
Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
3 . Stage
Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.
Recipe information
Cooking:
15 min.
Servings per container:
8
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