Sunomono: Japanese cucumber

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

Recipe by Caion Alves
Servings

4

servings
Prep time

20

minutes
Cooking 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.

Recipe Video



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