Japanese-Style Pickled Cucumber (Sunomono) Recipe

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

1. 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.
2. 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.
3. After 5 minutes, rinse the cucumbers under cold running water to remove the excess salt. Pat them dry with a paper towel.
4. In a mixing bowl, combine the cucumbers with the dressing. Toss well to ensure all the cucumber slices are coated in the dressing.
5. 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.
6. Before serving, sprinkle toasted sesame seeds and thinly sliced scallions or chives over the pickled cucumbers for added flavor and garnish.
7. Serve chilled and enjoy as a side dish or appetizer.

Interesting Facts