Ingredients for - Sunomono (Japanese Cucumber and Seafood Salad)
1.
English cucumber, peeled and thinly sliced 1 large
3.
Imitation crab sticks, halved 1 (8 ounce) package
How to cook deliciously - Sunomono (Japanese Cucumber and Seafood Salad)
1 . Stage
Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
2 . Stage
Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
3 . Stage
Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.
Recipe information
Cooking:
15 min.
Servings per container:
4
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