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Tuesday, August 25, 2015

Japanese Cucumber Salad (sunomono)

Ingredients

  • Servings: 8
  • 5 cucumbers
  • 2 teaspoons salt
  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 1 tablespoon wine vinegar
  • 1/4 cup toasted sesame seeds, or to taste

Recipe

    Preparation Time: 15 mins Ready Time: 1 hr

  • partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. halve cucumbers lengthwise. scoop seeds from cucumber halves with a spoon. discard seeds. slice cucumbers thinly and put in a bowl. add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
  • transfer cucumbers to a strainer and squeeze as much liquid out as possible.
  • mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. add the drained cucumber and toss to coat. spoon into small bowls and top each portion with toasted sesame seeds.

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