Name: Japanese Cucumber Sunomono
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Cucumbers - 2 large; Salt - 1 teaspoon; White sugar - 4 teaspoons; Minced fresh ginger root - 1 ½ teaspoons; Rice vinegar - 5 tablespoons; Soy sauce - 1 tablespoon; Sesame seeds, or to taste - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Japanese Cucumber Sunomono

1. Cucumbers - 2 large

2. Salt - 1 teaspoon

3. White sugar - 4 teaspoons

4. Minced fresh ginger root - 1 ½ teaspoons

5. Rice vinegar - 5 tablespoons

6. Soy sauce - 1 tablespoon

7. Sesame seeds, or to taste - 2 teaspoons

How to cook deliciously - Japanese Cucumber Sunomono

1. Stage

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.

2. Stage

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.

3. Stage

Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.

4. Stage

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.

5. Stage

Just before serving, sprinkle each portion with sesame seeds. Enjoy!