Sunomono (Vinegared Cucumber)

2
Mikekey *

By
@Mikekey

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
1 Hr
Method:
No-Cook or Other

Ingredients

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

How to Make Sunomono (Vinegared Cucumber)

Step-by-Step

  1. Cut cucumber in half lengthwise and remove seeds with a teaspoon.
  2. Slice crosswise onto thin slices.
  3. Combine all other ingredients and pour over cucumbers in a bowl. Marinate at least 1 hour.
  4. Serve as a salad or a relish.

Printable Recipe Card

About Sunomono (Vinegared Cucumber)

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Japanese




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