Poppy's Sunomono (Japanese Cucumber Salad)

Sunomono, Japanese 酢の物 

  1. A traditional Japanese salad of vegetables dressed with vinegar

Sometimes you need a quick and easy salad to accompany your main course. If you have the time to shop or have a spare cuc in your fridge, give this recipe a go. You might be surprised! This recipe also gives you a good base salad to be creative, add other fresh ingredients to give it the flavors that you like, or have stashed in your cupboard. Enjoy!

Poppy's Sunomono (Japanese Cucumber Salad)

★★★★★

Poppy's Modified

Prep Time: 15 (+/-) minutes 

Cook Time: 15-20 (+/-) minutes 

Total Time: 1/2-3/4hr 

Difficulty: Easy 

Servings: 4 

Source: Eating Well

INGREDIENTS

1 large English cucumber (or 6 baby cucumbers) thinly sliced

1/4 cup seasoned rice vinegar

1 1/2 tsp fine sugar

1/4 tsp fine sea salt

1 1/2 Tbsp. sesame seeds, toasted

Ground black pepper (to taste)

Dash (+/-) chili oil (optional)

DESCRIPTION

Sunomono is basically just sliced cucumbers and vinegar. By adding a few other ingredients you can enhance the flavors to your liking. Traditionally the cucumbers are partially peeled (making stripes) and sliced lengthwise. I prefer using English cucumbers, skin on, sliced on a mandolin at an angle so your slices are longer oval shapes. This reduces prep time and makes a pleasant looking, easy to eat cucumber salad.

DIRECTIONS

Wash cucumber, trim both ends and slice on a mandolin at a 45-60 degree angle.
Put enough paper towels (single layer) on a baking sheet to cover the bottom. Arrange cucumber slices on top of the paper towels and gently roll the towel up. Then gently press to help drain some of the moisture from the slices. Let sit as you prepare the sauce and sesame seeds.

Combine vinegar, sugar, salt, ground pepper and chili oil. Stirring well to dissolve.

Put sesame seeds into a small shallow fry pan and brown over medium heat. Stirring constantly until you can smell the sesame seeds and they become a golden brown (approx. 10-20 mins) do not overcook or burn. Let cool after transferring to small bowl.

Put cucumbers slices into sealable bowl, add sauce and sesame seeds, toss well and serve immediately or you can cover and store in a refrigerator overnight.

NOTES

This salad will keep in a refrigerator for 1-3 days and maintain its flavor. Double or triple ingredients for larger groups, serving size 1/2 cup (+/-).

W




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