sunomono (vinegared cucumber)

Name: Sunomono (Vinegared Cucumber)
Prep time: 15 min
Cook time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 1 large cucumber, peeled if desired (if not peeling, wash well, since most cucumbers sold in us have a wax on them); 2 tablespoon(s) rice vinegar; 1 tablespoon(s) water; 2 teaspoon(s) sugar; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) peeled and grated fresh gingerroot

(6 RATINGS)

8 Pinches 5 Photos

Mikekey *

Seattle, WA

Updated on Jun 26, 2016

A light "salad" to accompany tempura or Japanese meals. Cook time is marinating time.

Rate

prep time 15 Min

cook time 1 Hr

method No-Cook or Other

yield 4 serving(s)

Ingredients

1 large cucumber, peeled if desired (if not peeling, wash well, since most cucumbers sold in us have a wax on them)
2 tablespoons rice vinegar
1 tablespoon water
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon peeled and grated fresh gingerroot

How To Make sunomono (vinegared cucumber)

Step 1

Cut cucumber in half lengthwise and remove seeds with a teaspoon.

Step 2

Slice crosswise onto thin slices.
Step 3

Combine all other ingredients and pour over cucumbers in a bowl. Marinate at least 1 hour.
Step 4

Serve as a salad or a relish.
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