Cucumber Sunomono (Japanese Cucumber Salad)
Enjoy cucumbers the traditional Japanese way! Cucumber Sunomono, a classic Japanese appetizer, is a simple yet flavorful dish that lets you enjoy cucumbers with a refreshing taste. The recipe uses a traditional Japanese technique to enhance the flavors, creating a clear and distinct taste.
Print Recipe
Pin Recipe
Servings: 2
Ingredients
- 1 Japanese or Persian cucumber (If using Persian cucumber, increase the quantity by about 1.5 times.)
- ½ tsp salt (for cucumber)
- 0.9 oz fresh wakame seaweed or ⅔ Tbsp dried wakame seaweed
- 0.17 oz ginger
Seasoned vinegar:
- 1 Tbsp rice vinegar
- ½ Tbsp sugar
- 1 tsp soy sauce
Instructions
- Slice cucumber into thin rounds. Sprinkle them with salt, massage gently, and let them sit for about 5 minutes. After that, squeeze them by hand to remove any excess moisture.
- Cut wakame into bite-sized pieces. If using dried wakame, rehydrate it in water beforehand, then pat it dry with paper towels before cutting.
- Peel ginger and slice it into thin strips.
- In a small bowl, mix rice vinegar, sugar, and soy sauce well.
- In another bowl, combine the cucumber, wakame, and ginger. Pour about one-third of the seasoned vinegar from the small bowl over the ingredients and toss to coat. Then, as you did with the cucumber earlier, squeeze by hand to remove any excess moisture. (This is a traditional Japanese technique called suarai, which helps enhance the flavors of the dish.)
- Add the remaining seasoned vinegar to the bowl and toss everything together.
Notes
- You can store it in the refrigerator for up to 3 days. However, since cucumbers tend to release water over time after being mixed with seasoned vinegar, it is best to combine them just before eating, if possible.
Nutrition
Calories: 29.55kcal Carbohydrates: 6.23g Protein: 1.05g Fat: 0.18g Saturated Fat: 0.03g Polyunsaturated Fat: 0.04g Monounsaturated Fat: 0.01g Sodium: 870.25mg Potassium: 94.04mg Fiber: 0.44g Sugar: 3.97g Vitamin A: 47IU Vitamin C: 2mg Calcium: 28.13mg Iron: 0.49mg
Enjoyed this recipe?I would be happy if you shared it with your friends.
