Refresh Your Palate: Irresistible Sunomono Japanese Cucumber Salad Recipe!

Refreshing Sunomono: The Ultimate Summer Salad

For the past week, I’ve been indulging in sunomono every evening. With the sweltering heat outside, my appetite might seem diminished, but let’s be honest—I’m always ready to eat! Especially when it comes to cucumbers during the summer months. In fact, I’d go as far as to say cucumbers are my all-time favorite vegetable. Their satisfying crunch and refreshing taste make them a perfect addition to any meal.

Lately, I’ve been enjoying kyuri no sunomono—Japanese cucumber salad—so much that I feel like I might just turn into a cucumber myself! This dish is incredibly cooling and crisp; it’s not only an excellent side but can also stand alone as a light meal due to its deliciousness.

What Exactly is Sunomono?

Sunomono refers to vinegar-based dishes that resemble pickles. The term “su” means vinegar in Japanese, “no” indicates belonging to something, and “mono” translates to things. So essentially, sunomono means “vinegar things”! These delightful salads are often served at the beginning or alongside Japanese meals. The tangy vinegar enhances other flavors while stimulating your appetite. Light and healthy, sunomono is an ideal dish for any occasion.

How to Prepare Sunomono

Making sunomono is akin to creating a light pickle; it involves crafting a simple vinegar dressing and tossing your vegetables in it for maximum flavor.

Ingredients:

Cucumbers: Opt for mini or Persian cucumbers with thin skins for optimal crunch.
Wakame: This dried seaweed adds briny flavor once rehydrated.
Rice Vinegar: A sweet yet tangy staple found in Asian cuisine.
Mirin: A sweet rice wine that deepens the dressing’s flavor.
Soy Sauce: Preferably Japanese soy sauce for its lighter profile.
Toasted Sesame Seeds: For added crunch and nutty aroma.

Preparation Steps:

Make the Dressing: In a bowl, combine rice vinegar, mirin, and soy sauce.
Prepare Cucumbers: Thinly slice cucumbers and sprinkle with salt; let them sit briefly to draw out moisture before rinsing well.
Rehydrate Wakame: Soak dried wakame in water until soft (about 5 minutes), then drain thoroughly.
Combine Ingredients: Toss together cucumbers and wakame with your prepared dressing before finishing with toasted sesame seeds.

Choosing the Right Cucumber

For making authentic Japanese cucumber salad (sunomono), select mini or Persian cucumbers—they’re small with thin skins compared to English varieties which tend toward thicker skins filled with seeds.

Cucumber Preparation Tips:

Slice thinly using either a knife or mandoline for uniformity.
Salt slices lightly; this step helps enhance flavor while drawing out excess moisture—allow them 5 minutes before rinsing again.
Drain thoroughly before gently squeezing out remaining liquid so they’re ready for dressing absorption.

About Wakame

Wakame is cherished not only for its unique taste but also its texture—it’s sold dried in bags at Asian grocery stores or online! To prepare it simply soak it in warm water until tender (around 5 minutes) then squeeze out excess liquid before adding it into your salad mix.

Serving Suggestions

Sunomono can be enjoyed on its own or paired beautifully alongside grilled fish like salmon or chicken karaage served over fluffy Japanese rice—a perfect complement!

Tips & Tricks

Choose seedless varieties of cucumber such as Persians—they’re sweeter and crisper than their garden counterparts!
Use a mandoline if you want perfectly even slices quickly without relying solely on knife skills!
Don’t skip salting—the process enhances flavors significantly by allowing better absorption of dressings!

Feel free also to customize by adding ingredients like baby shrimp or octopus!

This vibrant summer salad embodies sweetness balanced by tanginess—a truly refreshing dish that’s sure become one of your favorites!

Quick Recipe Overview: Sunomono Salad

Serves: 2
Prep Time: 10 minutes
Cook Time: None

Ingredients:

2 tsp rice vinegar
2 tsp mirin
1 tsp soy sauce (preferably Japanese)
2 Persian cucumbers
Salt (to taste)
1 tbsp dried wakame
Toasted sesame seeds (for garnish)

Instructions:

Mix rice vinegar, mirin & soy sauce together in a bowl; set aside.
Thinly slice cucumbers & toss with salt; let sit for about five minutes then rinse well under cold water & drain thoroughly while squeezing gently if needed! 3.Soak wakame until softened then drain excess water from both ingredients mixing everything together along with prepared dressing finally garnishing off using toasted sesame seeds!

Enjoy this nutritious delight packed full of flavor!

Nutritional Information per Serving:

Percent Daily Values based on a standard diet of approximately 2000 calories.