Japanese Cucumber Salad (Sunomono)
Ingredients
- 2 pcCucumber (very thinly sliced)
- 1 tspGray sea salt (for drawing out water)
- 4 tbspRice vinegar
- 2 tbspWhite sugar
- 1 tbspmirin
- 1 tspsoy sauce
- 1 tbspSesame seed (toasted)
Method
Translucent and crisp cucumber slices soaked in a balanced sweet and sour dressing. The sharp acidity of rice vinegar instantly awakens the palate.
- 1
Slice the cucumbers into very thin, almost transparent rounds. Place them in a bowl with the grey sea salt. Mix and let sit for 10 minutes: the cucumber should release its water and become flexible.
- 2
In a small bowl, whisk together the rice vinegar, white sugar, mirin, and soy sauce. The sugar must be completely dissolved, and the mixture perfectly clear.
- 3
Quickly rinse the cucumbers with cold water. Squeeze them firmly between your hands to extract as much liquid as possible. Place them in the serving dish, pour the dressing over, and sprinkle with sesame seeds.
Frequently asked questions
How do you get this dish right?
- A mandoline is essential to achieve the thinness that allows the dressing to properly penetrate the vegetable.
- Squeeze the cucumbers as if you were trying to wring them dry, otherwise the remaining water will dilute your dressing.
How long does this dish keep?
Eat immediately to maintain crunchiness. Can be kept for 24 hours in the fridge, but the cucumber will release more water.
