Best 4 Japanese Cucumber Salad Sunomono Recipes
**Japanese Cucumber Salad (Sunomono): A Refreshing and Vibrant Side Dish**
Sunomono, the Japanese cucumber salad, is a refreshing and vibrant side dish that packs a punch of flavor. This classic Japanese dish is made with crisp cucumbers, wakame seaweed, and a tangy dressing that combines rice vinegar, soy sauce, sugar, and sesame seeds. The result is a light, flavorful salad that is perfect for a hot summer day or as a refreshing complement to a savory main course.
This article provides two variations of the classic sunomono recipe: a traditional version and a modern twist with a spicy kick. The traditional recipe stays true to the classic flavors of sunomono, while the modern version adds a touch of heat with the addition of togarashi, a Japanese chili pepper spice mix. Both recipes are easy to follow and can be prepared in just minutes, making them a great option for busy weeknight meals or potluck gatherings.
In addition to the two sunomono recipes, this article also includes a helpful guide to choosing the best cucumbers for the dish and tips for making the perfect dressing. Whether you're a seasoned home cook or a beginner in the kitchen, this article has everything you need to create a delicious and authentic Japanese cucumber salad.
SUNOMONO (JAPANESE CUCUMBER AND SEAFOOD SALAD)
Cucumbers and seafood, lightly pickled in rice vinegar, make up this cool and tasty salad that makes a perfect side dish or appetizer. Rice vinegar is an Asian-style vinegar that is milder than distilled or balsamic. Serve with steamed white rice and a cup of fresh green tea.
Provided by xerxes2695
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture.
- Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
- Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 10.6 g, Cholesterol 11.2 mg, Fat 0.7 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1279.3 mg, Sugar 3.6 g
JAPANESE CUCUMBER SALAD - SUNOMONO
Make and share this Japanese Cucumber Salad - Sunomono recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt.
- Let stand at room temperature for 30 mins, or until cucumbers are softened.
- Drain, and squeeze out excess liquid.
- Combine vinegar, sugar, soy sauce, and ginger in serving bowl.
- Add cucumbers, and mix well.
- Chill thoroughly before serving.
JAPANESE CUCUMBER SALAD (SUNOMONO)
A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!
Provided by Celsia
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
- Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
- Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 18 g, Fat 2.4 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 584.7 mg, Sugar 12.9 g
SUNOMONO (JAPANESE CUCUMBER SALAD)
This is a cool and tangy salad that can compliment any Asian themed meal. Especially with things like Tempura or other dishes that don't already include a substantial amount of vegetables. Also very quick and simple to make!
Provided by Amy H.
Categories Other Salads
Time 10m
Number Of Ingredients 6
Steps:
- 1. Wash cucumbers and peel if desired. (I peel stripes on mine.) Slice cucumbers paper thin using a mandolin. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
- 2. In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves. Add vinegar mixture and sesame seeds to prepared cucumbers and toss gently.
Tips:
- Select the right cucumbers: Japanese cucumbers or Kirby cucumbers are best for this salad because they have thin skins and fewer seeds, resulting in a more delicate and refreshing taste.
- Slice the cucumbers thinly: This will help them absorb the dressing better and make them easier to eat.
- Use fresh, high-quality ingredients: Fresh herbs, vegetables, and a good-quality rice vinegar will make all the difference in the taste of your salad.
- Don't overdress the salad: Sunomono is a light and refreshing salad, so you don't want to weigh it down with too much dressing. Just a light drizzle is all you need.
- Serve chilled: Sunomono is best served chilled, so it's a great make-ahead dish. You can even make it a day in advance.
Conclusion:
Japanese cucumber salad, or sunomono, is a refreshing, healthy, and delicious side dish that is easy to make. With its sweet, tangy, and umami-rich dressing, it's a great way to add some brightness to your meals. So next time you're looking for a quick and easy salad, give sunomono a try. You won't be disappointed!
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