Saturday, May 12, 2007
Sunomono (Cucumber Salad)
Sunomono is the rice-vinegar based salad that is often a light first course in Japanese cuisine. It usually contains cucumbers, sometimes noodles and can include a variety of other ingredients.
If you haven't tried it, you must. It's fresh and healthy and the perfect light snack.
For best results with sunomono (and with most recipes), use an English/Hothouse/Seedless cucumber. That's the really long one that is wrapped in plastic in the grocery store. It's usually slightly more expensive, but it doesn't have the waxy large seeds, waxy inedible green skin and the watery flesh in the center like the normal cucumbers, rather, the entire cucumber is edible and quite delicious.
Sunomono (Cucumber Salad):
1 seedless cucumber, peeled and sliced into half circles
2 tbs rice vinegar
1 tsp (approx) sugar
Sprinkle of sea salt
1/8 tsp (approx) soy sauce
Sesame seeds (if desired)
Sprinkle cucumber slices with salt, toss to coat and drain in a strainer over the sink. Meanwhile, mix the vinegar, sugar and soy sauce. Return the cucumbers to a bowl and toss with dressing. Sprinkle with sesame seeds if desired.