For your sunomono to be the same as in Japanese restaurants, check out the necessary ingredients and follow the step-by-step instructions for preparation.
Sunomono: Japanese cucumber
Servings
4
servingsPrep time
20
minutesCooking timeminutes
For your sunomono to be the same as in Japanese restaurants, check out the necessary ingredients and follow the step-by-step instructions for preparation.
Ingredients
500g Japanese cucumber
130mL of rice vinegar (and yes, it has to be rice vinegar)
130g of sugar
15g of salt
Black and white sesame seeds (optional)
Toasted sesame oil (optional)
Pepper oil (optional)
Directions
- Wash the cucumbers well and then dry;
- Cut the ends and with a mandolin or a knife, take thin slices;
- Book in a container with a cap;
- In a pan over low heat, place the vinegar, sugar and salt and heat ONLY until it dissolves and forms a transparent syrup;
- Let it crumble;
- When it’s warm, put the sauce with the cut cucumbers, cover the container and take it in the fridge for at least 2 hours to get the flavor well;
- I like to serve it with two drops of chili oil and a drop of toasted sesame oil.
I also finish with the seeds that make the dish very beautiful.
