Japanese Cucumber Sunomono (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons salt to pull moisture out
02 -
3 crisp Persian or Japanese cucumbers
→ Dressing
03 -
1/5 teaspoon (1.05g) soy sauce
04 -
1/5 teaspoon (0.65g) salt
05 -
3/4 teaspoon (2.2g) sesame seeds
06 -
2.25 tablespoons (31.5g) rice vinegar
07 -
3/4 tablespoon (10g) sugar
# Instructions:
01 -
Use a mandolin or knife to cut the cucumbers into super thin slices. Toss them all into a medium bowl.
02 -
Scatter 2 teaspoons of salt over the cucumber slices. Use your hands to mix well and coat everything. Let it rest for 10 minutes to get the water out.
03 -
Thoroughly wash the slices to remove the salt, then shake off the water properly.
04 -
Grab the cucumber slices and squeeze them hard to push out as much moisture as you can. Don't hold back!
05 -
Combine soy sauce, sugar, salt, and rice vinegar in a bowl. Stir until the mixture is smooth and everything has dissolved.
06 -
Pour the dressing over the cucumbers and let them soak in the flavors for at least an hour. For best results, refrigerate overnight.
07 -
Right before eating, sprinkle some sesame seeds on top for a nutty boost.
# Notes:
01 -
This was updated on 8/30/2023 to tweak cucumber amounts and add seasoning adjustments to cut down on waste and improve precision.