Salads
Sunomono (Vinegared Cucumber Salad)
Ingredients
- 2 Japanese or Persian cucumbers, thinly sliced
- 1/2 tsp salt (for salting cucumber)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp soy sauce
- 1 tbsp dried wakame, rehydrated
- 1 tsp toasted sesame seeds
Method
- Slice cucumbers very thinly and toss with salt; let sit for 10 minutes to draw out excess water.
- Squeeze cucumbers gently to remove liquid, then pat dry.
- Whisk rice vinegar, sugar and soy sauce together until sugar dissolves.
- Combine cucumber and rehydrated wakame in a bowl and toss with the dressing.
- Chill for at least 10 minutes before serving, sprinkled with toasted sesame seeds.
Introduction: Sunomono refers to lightly vinegared salads served as a palate-cleansing side dish, with cucumber being the most common base, often paired with wakame seaweed or seafood such as shrimp or crab.
Cultural Background: Sunomono refers to lightly vinegared salads served as a palate-cleansing side dish, with cucumber being the most common base, often paired with wakame seaweed or seafood such as shrimp or crab.
Tips: Salting and squeezing the cucumber is essential to prevent a watery salad and to concentrate flavour.
Variations: Add cooked shrimp, crab meat or octopus for a seafood version; some versions use rice vinegar with a touch of dashi for extra depth.
Storage: Refrigerate in an airtight container for up to 2 days; texture softens over time.
Reheating: Served cold; not intended for reheating.
FAQs:
Q: Why salt the cucumber first?
A: Salting draws out water, keeping the salad crisp rather than watery once dressed.
Q: Is sunomono vegan?
A: Yes, the basic cucumber and wakame version is vegan.
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