Sunomono
Submitted by georgianee
Traditional Japanese sunomono with paper-thin cucumber slices in sweet vinegar dressing, served with shrimp, crab, and tomato. A refreshing, light appetizer or side dish for any Japanese meal.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
75 minSunomono is one of those Japanese dishes that proves simplicity is the highest form of sophistication.
Paper-thin cucumber slices get salted, softened, and dressed twice in a sweet vinegar mixture that’s sharp, clean, and impossibly refreshing. Served in small bowls alongside sliced tomatoes, shrimp, and crab meat, it’s the kind of palate cleanser that makes everything else on the table taste better.
You’ll find sunomono on the menu at nearly every Japanese restaurant, but it’s ridiculously easy to make at home. The hardest part is slicing the cucumber thin enough.
Kitchen Tips
- Slice the cucumber as thin as you possibly can. A mandoline makes this effortless.
- Salt the slices and let them sit for a full hour. This draws out moisture so they absorb the vinegar dressing properly.
- Squeeze the salted cucumber gently but thoroughly. Excess water dilutes the dressing.
- Use rice vinegar for the most authentic flavor, though regular white vinegar works in a pinch.
Ingredients
Directions
Sprinkle the cucumber slices with salt.
Allow to stand at room temperature for 1 hour.
Gently squeeze slices until soft and pliable.
Combine vinegar and sugar in a small bowl, stirring until sugar is dissolved.
Add about half of the vinegar mixture to cucumber and toss lightly; drain.
Just before serving pour remaining vinegar mixture over cucumber slices.
Divide among individual serving bowls with sliced tomatoes, shrimp and crab meat.
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