How To Make Japanese-Style Pickled Cucumber (Sunomono)
When you want it fresh and light, it’s time to put the spotlight on these must-have Japanese recipes. Your culinary skills take center stage as you serve gastronomically appealing sushi, ramen, and miso soup! Japanese buffet right at your own home!
Serves:
Ingredients
- 2 medium cucumbers
- 1/2 teaspoon salt
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh cilantro or sesame seeds for garnish
Instructions
-
Slice the cucumbers thinly, either with a knife or a mandoline.
-
Sprinkle the salt over the cucumber slices, and let them sit for about 5 minutes to draw out excess moisture.
-
Squeeze the cucumbers gently to remove the excess water.
-
In a bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, grated ginger, and red pepper flakes (if using) until the sugar dissolves.
-
Add the cucumber slices to the bowl, and toss them gently to coat them well with the dressing.
-
Let the cucumber mixture marinate in the refrigerator for at least 30 minutes before serving.
-
Serve the Japanese-Style Pickled Cucumber chilled, garnished with chopped fresh cilantro or sesame seeds.
Nutrition
- Calories : 30kcal
- Total Fat : 1g
- Sodium : 297mg
- Total Carbohydrates : 5g
- Fiber : 1g
- Sugar : 3g
- Protein : 1g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
