Sunomono

A simplified version of this Kitchn recipe, this is a nice accompaniment to sushi and other Japanese meals.

2-3 Persian or mini cucumbers, cut to desired size/shape
1 teaspoon kosher salt, divided
1 tablespoon rice vinegar
1/2 tablespoon mirin
1/4 teaspoon granulated sugar
1/8 teaspoon red pepper flakes
1/2 tablespoon toasted sesame oil
1 medium scallion, thinly sliced
1/2 tablespoon toasted sesame seeds
Furkiake seasoning (optional)

Sprinkle cucumbers with 1/2 teaspoon of the kosher salt, toss to combine, and let sit in a fine-mesh strainer for at least 30 minutes or up to 1 hour to draw the water out of the cucumbers.

Mix rice vinegar, mirin, granulated sugar, remaining 1/2 teaspoon kosher salt, red pepper flakes, and sesame oil in a large bowl. Add scallions, salted cucumbers, and sesame seeds. Let marinate, stirring occasionally, for 5 to 10 minutes prior to serving.

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