Sunomono, Japanese Cucumber Salad
4 c Cucumber, halved, seeded and sliced thin
(Use Kyuri (Japanese) or Persian if you can find them, and you won't need to deseed them.
I used English as they were all I could find today)
Some people salt the cukes to draw out moisture and then rinse and squeeze.
I don't think it's needed with either the Japanese or Persian cucakes.
Sauce
1/2c Rice vinegar
2T Soy sauce
1.5T Mirin
1T Sugar
1t Sesame oil
Toasted sesame seeds
Marinate and chill for a hour or two, drain and serve.
Crushed red pepper instead of sesame if you like a little spiciness.
Finger sized Persian cukes
Red Pepper
4 c Cucumber, halved, seeded and sliced thin
(Use Kyuri (Japanese) or Persian if you can find them, and you won't need to deseed them.
I used English as they were all I could find today)
Some people salt the cukes to draw out moisture and then rinse and squeeze.
I don't think it's needed with either the Japanese or Persian cucakes.
Sauce
1/2c Rice vinegar
2T Soy sauce
1.5T Mirin
1T Sugar
1t Sesame oil
Toasted sesame seeds
Marinate and chill for a hour or two, drain and serve.
Crushed red pepper instead of sesame if you like a little spiciness.
Finger sized Persian cukes
Red Pepper
Last edited: