Japanese Cucumber Sunomono (Print Version)
Tangy Japanese cucumber sunomono with sesame and a delicate balance of vinegar and spice.
# What You'll Need:
→ Vegetables
01 -
2 Persian cucumbers, thinly sliced
→ Seasonings
02 -
½ teaspoon salt
03 -
1½ tablespoons rice vinegar
04 -
1 tablespoon granulated sugar
05 -
1 teaspoon soy sauce
06 -
½ teaspoon toasted sesame oil
07 -
½ teaspoon fresh grated ginger (optional)
08 -
¼ teaspoon crushed red pepper flakes
09 -
1 teaspoon toasted sesame seeds
# Steps to Follow:
01 -
Using a sharp knife or mandoline, slice Persian cucumbers as thinly as possible and place them in a medium bowl.
02 -
Sprinkle salt over the cucumber slices, toss gently to coat, then let sit for 10 minutes to release excess water. Drain and gently squeeze or blot with paper towels to remove moisture.
03 -
Whisk together rice vinegar, sugar, soy sauce, sesame oil, grated ginger if using, and crushed red pepper flakes in a small bowl until sugar dissolves and dressing becomes clear and slightly thickened.
04 -
Pour the prepared dressing over the drained cucumbers, tossing to coat slices evenly and glossy. Adjust seasoning to taste with additional sugar, vinegar, or soy sauce if needed.
05 -
Refrigerate the cucumbers dressed for 10 to 15 minutes to enhance flavor absorption. Just before serving, sprinkle toasted sesame seeds over the salad.
# Additional Notes:
01 -
For optimal crispness, slice cucumbers thinly and drain excess moisture thoroughly before dressing.
02 -
Chilling the salad for at least 10 minutes intensifies the tangy flavor.