Japanese Cucumber Salad (Sunomono)

Translucent and crisp cucumber slices soaked in a balanced sweet and sour dressing. The sharp acidity of rice vinegar instantly awakens the palate.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 78
• Protein: 1 g
• Carbs: 13 g
• Fat: 2 g

Ingredients

• 2 piece Cucumber ( very thinly sliced )
• 1 tsp Gray sea salt ( for drawing out water )
• 4 tbsp Rice vinegar
• 2 tbsp White sugar
• 1 tbsp mirin
• 1 tsp soy sauce
• 1 tbsp Sesame seed ( toasted )

Instructions

1. Preparing the cucumbers

   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. Making the dressing

   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. Squeezing and mixing

   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.

Chef's tips

• 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.

Storage

Eat immediately to maintain crunchiness. Can be kept for 24 hours in the fridge, but the cucumber will release more water.