Sunomono
Sunomono is a refreshing Japanese salad characterized by its crisp textures and vivid flavors, primarily rendered by cucumber and a delicate rice vinegar dressing. Its simplicity is a testament to Japanese culinary arts, focusing on purity of flavor and harmonious balance.
Ingredients
Main Ingredients
- 2 large Japanese cucumbers thinly sliced
- ¼ teaspoon salt to wilt cucumbers
Dressing
- ½ cup rice vinegar unflavored
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Begin by slicing 2 large Japanese cucumbers into very thin, uniform slices. A mandolin is ideal for achieving consistently thin pieces.
- Place the cucumber slices in a bowl and sprinkle with 1/4 teaspoon of salt. Allow them to sit for about 10 minutes to draw out excess moisture, creating a crisp texture.
- Meanwhile, prepare the dressing by combining 1/2 cup of rice vinegar, 2 tablespoons of sugar, and 1 tablespoon of soy sauce in a small bowl. Whisk until the sugar is completely dissolved, tasting for balance between tangy and sweet.
- Rinse the cucumbers briefly under cold water to remove excess salt, then gently squeeze out any remaining moisture with clean hands.
- Transfer the cucumbers into a serving dish and pour over the vinegar dressing, tossing lightly to ensure each slice is well coated.
- Sprinkle 1 teaspoon of toasted sesame seeds over the top before serving, adding a subtle nuttiness and visual contrast.
Notes
- For an added twist, incorporate thinly sliced seaweed or mix in a touch of freshly grated ginger for a spicy kick.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
Nutrition
Calories: 51kcalCarbohydrates: 9gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 400mgPotassium: 203mgFiber: 1gSugar: 8gVitamin A: 101IUVitamin C: 4mgCalcium: 27mgIron: 1mg
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