This Japanese-style pickled cucumber recipe, known as Sunomono, is a delightful and refreshing dish. Made with crisp and tangy cucumbers, it is seasoned with a sweet and savory vinegar dressing. Perfect as a side dish or a light appetizer, Sunomono is easy to make and will add a burst of flavor to any meal. It pairs well with sushi, sashimi, or any Japanese-inspired meal. The pickling process enhances the crunchiness and flavor of the cucumber, making it a healthy and tasty addition to your table.
Ingredients
- 2 large cucumbers
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1/4 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 tablespoons thinly sliced scallions or chives
Directions
- Slice the cucumbers thinly and place them in a colander. Sprinkle salt over the cucumbers and let them sit for 5 minutes to draw out the moisture.
- In the meantime, prepare the dressing by combining rice vinegar, soy sauce, sugar, and sesame oil in a small bowl. Stir until the sugar is dissolved.
- After 5 minutes, rinse the cucumbers under cold running water to remove the excess salt. Pat them dry with a paper towel.
- In a mixing bowl, combine the cucumbers with the dressing. Toss well to ensure all the cucumber slices are coated in the dressing.
- Let the cucumbers marinate in the dressing for at least 30 minutes in the refrigerator. This will allow the flavors to meld and the cucumbers to pickle.
- Before serving, sprinkle toasted sesame seeds and thinly sliced scallions or chives over the pickled cucumbers for added flavor and garnish.
- Serve chilled and enjoy as a side dish or appetizer.
