Cucumber Sunomono Recipe

Cucumber: Thinly sliced to create a crisp and refreshing base for the salad.

Salt: Used to draw out excess moisture from the cucumbers and enhance their flavor.

Rice vinegar: Provides a tangy and slightly sweet flavor that is essential for the dressing.

Sugar: Balances the acidity of the vinegar and adds a touch of sweetness.

Soy sauce: Adds a savory depth to the dressing, complementing the other flavors.

Sesame seeds: Sprinkled on top for a nutty flavor and added texture.

To achieve the perfect texture for your cucumber sunomono, it's crucial to slice the cucumbers as thinly as possible. Using a mandoline slicer can help you achieve uniform slices, which ensures even absorption of the vinegar mixture. Additionally, after sprinkling the salt and letting the cucumbers sit, make sure to rinse them thoroughly to remove excess salt, which can otherwise overpower the delicate balance of flavors.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative for cucumber in this dish.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste but will still effectively draw out moisture from the cucumber.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can mimic the tanginess of rice vinegar.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile, and it dissolves well in vinegar.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds can provide a similar crunch and nutty flavor, though they are slightly different in taste.

• To keep your cucumber sunomono fresh and crisp, store it in an airtight container in the refrigerator. This will help maintain its delightful crunch and tangy flavor for up to 3 days.

• If you want to prepare the cucumber slices in advance, you can store them separately. Simply slice the cucumbers, sprinkle with salt, and let them sit. After rinsing and draining, place them in a container lined with paper towels to absorb excess moisture. This way, they’ll be ready to mix with the dressing when needed.

• For the dressing, mix the rice vinegar, sugar, and soy sauce and store it in a small jar or bottle. Keep it in the refrigerator and give it a good shake before using to ensure the sugar is well-dissolved.

• If you’re planning to freeze the cucumber sunomono, it’s best to freeze the components separately. Freezing the cucumbers after salting and rinsing can help preserve their texture. Lay the slices flat on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container.

• The dressing can also be frozen. Pour it into an ice cube tray and freeze. Once frozen, transfer the cubes to a freezer-safe bag. This allows you to thaw only the amount you need.

• When you’re ready to enjoy your cucumber sunomono, thaw the cucumber slices and dressing in the refrigerator. Once thawed, combine them and sprinkle with sesame seeds just before serving.

• Remember, while freezing can extend the life of your cucumber sunomono, it may slightly alter the texture of the cucumbers. They might not be as crisp as when freshly made, but the flavors will still be delightful.

• Gently place the cucumber sunomono in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on low power for 10-15 seconds, just enough to take the chill off without cooking the cucumbers.

• Alternatively, let the cucumber sunomono sit at room temperature for about 15-20 minutes. This method ensures the cucumbers maintain their crisp texture while the flavors meld together.

• For a refreshing twist, serve the cucumber sunomono cold straight from the fridge. The chilled cucumbers paired with the tangy rice vinegar dressing can be quite invigorating, especially on a hot day.

• Knife: To thinly slice the cucumbers with precision.

• Cutting board: Provides a stable surface for slicing the cucumbers.

• Mixing bowl: To hold the sliced cucumbers and mix them with salt.

• Colander: To rinse and drain the cucumbers after salting.

• Small bowl: For mixing the rice vinegar, sugar, and soy sauce.

• Whisk: To ensure the sugar dissolves completely in the vinegar mixture.

• Measuring cups: To measure the rice vinegar accurately.

• Measuring spoons: To measure the salt, sugar, soy sauce, and sesame seeds accurately.

• Serving bowl: To present the finished cucumber sunomono.

• Spoon: To toss the cucumbers in the vinegar mixture and to sprinkle the sesame seeds.

Pre-slice cucumbers: Slice the cucumbers in advance and store them in the fridge to save time.

Use a mandoline: A mandoline slicer ensures even, thin slices quickly.

Pre-mix dressing: Prepare the rice vinegar, sugar, and soy sauce mixture ahead of time.

Batch rinse: Rinse and drain the salted cucumbers in a colander to save time.

Toast sesame seeds: Toast sesame seeds in bulk and store them for future use.