Recipe: Cucumber Sunomono
This Japanese culinary delight is fresh and zesty, with just the right amount of tanginess to liven things up. Cucumber sunomono is the perfect dish for friends and conversation—especially for getting together to talk about all things animal rights!
Cucumber Sunomono
Dash salt
2 large Japanese or English cucumbers, peeled, halved, seeded, and thinly sliced
15 g chopped ginger
80 ml vinegar (rice or white works best)
60 g sugar
15 ml soy sauce or dashi stock (optional)
225 g softened wakame seaweed (optional)
Black sesame seeds (optional)
- Add the salt to the cucumbers in a bowl and mix well.
- In a separate bowl, mix the ginger, vinegar, and sugar and stir.
- Combine with the cucumbers. Marinate at least 3 hours or overnight.
- Serve with a small bowl of soy sauce or dashi stock and the seaweed. You can also make things interesting by sprinkling the sesame seeds over the cucumber sunomono.
- Serve and enjoy!
Makes 6 servings
Posted by Jason Baker
