This salad is courtesy and compliments of brother Mike (maitrechefsushi.com).
Such a simple and refreshing salad …
Sunomono is the Japanese word for ‘vinegared things’ … Cucumbers, as well as any number of other vegetables, seafood, or noodles can highlight a Sunomono salad. The ingredients are then coated with vinegar that has been sweetened and flavored with various seasonings. It is, of course, preferable to use Japanese cucumbers as they are smaller than American or English cucumbers; they also have less seeds and a thinner skin. English – or Persian cucumbers – can work just as well.
Sunomono Cucumber Salad
Number of Servings: 2-3
½ of an English cucumber, unpeeled
1 tablespoon (15 mL) bonito flakes
1 tablespoon (15 mL) light soy sauce
1 tablespoon (15 mL) mirin
2 tablespoons (30 mL) rice vinegar
Garnish: Roasted sesame seeds, finely chopped green onions, and extra bonito flakes
- Prepare cucumbers: Cut cucumber in half lengthwise and remove seeds. With a mandolin, or by hand with a very sharp knife, slice cucumber into 1/8 inch thick slices.
- Place cucumber slices in a bowl and sprinkle with a little sea salt. Set in the fridge for about 1 hour. This will help release the liquid from the cucumbers and make them crunchy.
- Remove from fridge, and drain excess liquid from the cucumbers. Squeeze the cucumber slices gently in your hands to remove even more excess liquid. Place cucumbers in a salad bowl.
- Bring a cup of water to a boil and add the bonito flakes. Let infuse for a minute; strain. Add mirin, soy sauce, and rice vinegar. Let mixture cool, and then pour it over the cucumbers. Scoop out the cucumbers and place in a small bowl. Garnish with chopped green onions and sesame seeds.
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