Japanese Cucumber Salad Recipe Sunomono

Normal. 1.25. 1.5. 2. Japanese Cucumber Sunomono. Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this …

Ratings: 3
Calories: 49 per serving
Category: Cucumber Salad
1. Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.

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Cucumber Salad Recipes; Japanese Cucumber Salad (Sunomono) Japanese Cucumber Salad (Sunomono) Rating: 4.5 stars. 16 …

Rating: 4.6/5(16)
Total Time: 1 hr
Category: Cucumber Salad
Calories: 93 per serving
1. 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.
2. Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
3. 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.

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Sunomono (Cucumber Salad) is a perfect small side dish. It’s easy to make, healthy to eat, and very refreshing to accompany any main …

Total Time: 15 mins

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Japanese Cucumber Salad or Sunomono Salad is a crunchy, sweet, and tangy Asian salad requiring only a few simple ingredients. It is …

Rating: 5/5(19)
Total Time: 10 mins
Cuisine: Japanese
Calories: 48 per serving
1. Thinly slice the cucumber. You can do it either by hand or using a food processor. Rub the slices with salt and drain for 5 minutes in a colander. Rinse under cold running water and squeeze them tightly to remove water. Set aside.
2. In a small bowl, mix the sugar, soy sauce, and rice vinegar until the sugar dissolves.
3. Add the dressing to the cucumber slices, sprinkle with sesame seeds and mix well. Enjoy!

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Sunomono Salad Recipe (Japanese Cucumber Salad) Huy Vu Updated 4/26/21 Jump to Recipe. This dish is something I often eat as an …

Rating: 5/5(18)
Total Time: 10 mins
Category: Appetizer
Calories: 42 per serving
1. Slice all the cucumbers very thin and transfer to a medium sized bowl.
2. Sprinkle with salt and toss with your hands to ensure even salt coverage to draw out moisture, Wait 5-10 minutes.
3. Then rinse the cucumbers thoroughly to remove the salt, drain, then squeeze all the cucumbers to remove as much water as you can (don't be afraid!).
4. Mix the rice vinegar, sugar, salt, soy sauce until dissolved, then add to cucumbers.

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Sunomono (Japanese Cucumber Salad) Sunomono (酢の物) literally means "vinegared thing" and refers to a Japanese cucumber salad, which is dressed with a sweet vinegar dressing. It's very easy to make from just a handful of common ingredients and makes for a nice contrast to other dishes in a meal with its crunchy texture and sweet and sour taste.

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Sunomono Salad is the perfect summer salad or side dish featuring cucumbers, wakame and mung bean noodles tossed in a vinegar based sweet and sour dressing. This Japanese Cucumber Salad is incredibly easy and quick to make, no cooking involved!

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Japanese cucumber salad known as “Kyuri no Sunomono” in Japanese is a very refreshing, light, and delicious side dish. It is healthy dish consisting of thinly sliced cucumber and Wakame (a type of seaweed) that is marinated in rice vinegar, which is …

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Sunomono is a Japanese cucumber salad that typically includes cucumber and wakame (a type of edible seaweed) marinated in a tangy, sweet dressing. It's often served at Japanese restaurants, where sometimes it's just called a cucumber salad. In any case, it's super delicous and very refreshing.

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Instructions. In a medium mixing bowl, combine sliced cucumbers and salt. Stir until well combined and then cover. Set aside for 10 minutes. Combine the rice vinegar, mirin, sugar, and soy sauce in a small mixing bowl.

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Today, I’ll make sunomono with wakame (seaweed). If you can’t find Japanese cucumber, Persian cucumber or English cucumber will work fine. I’ll show you the step-by-step instructions but the shorter version of the recipe and the listing of the ingredients are available at the bottom of this post. Soak wakame (seaweed) in water.

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Put the cucumbers in a bowl and sprinkle with half the salt. Mix to combine and let it sit for 5 minutes. With your hands, squeeze out as much excess water from the cucumbers as you possibly can. Drain and discard the excess liquid. Return the cucumbers back into the bowl. Add rice vinegar, salt, and sugar. Mix to combine well.

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If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers, salt and pepper, mix well. Add sugar (or honey), soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving.

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In Japanese cuisine, sunomono refers to a range of vinegar-based side dishes. Learn how to make Japanese cucumber salad with this easy-to-follow recipe.

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Salt the cucumber. For this salad recipe, salting the cucumber is an important step. It helps to remove excess liquid from the cucumber, which in turn yields a great crunch for the salad. 3. Add layers to cucumber salad. I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients.

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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.

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Kyuri no sunomono (の 物) or kiyuri namasu is a variety of namasu prepared with cucumbers. Namasu is a Japanese dish made of raw vegetables, finely sliced and marinated in vinegar. Vinegar is known as su in Japanese. Hence sunomono generally refers to all vinegar-based dishes. What is namasu? The word namasu is derived from the combination of words …

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Frequently Asked Questions

What is sunomono cucumber salad?

Sunomono (Cucumber Salad) is a perfect small side dish. It’s easy to make, healthy to eat, and very refreshing to accompany any main dish. It’s tangy but sweet, who wouldn’t like it? Japanese cucumbers are much skinnier than American ones.

What is japanese cucumber salad?

Japanese Cucumber Salad or Sunomono Salad is a crunchy, sweet, and tangy Asian salad requiring only a few simple ingredients. It is great as an appetizer or a side dish!

What can i substitute for sunomono salad?

While the salad can be made with almost any type of vegetable, one of the most common ingredients is cucumber. In general, sunomono is best made with Japanese cucumber; however, substitutions may include Persian cucumber, baby cucumbers or English cucumbers.

How do you make cucumber and daikon salad at home?

In a separate small bowl, mix rice vinegar and sugar together until incorporated well. Pour the vinegar mixture over the cucumber and daikon slices. Allow the flavors to meld by setting aside for about 15 minutes. Spoon into individual dishes or a large bowl and serve. Alternatively, chill the salad for 30 minutes or until cold.

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