Cucumber Sunomono Recipe

Cucumbers: Thinly sliced cucumbers provide the crisp and refreshing base for this salad.

Rice vinegar: This mild vinegar adds a subtle tangy sweetness that is essential for the dressing.

Sugar: A small amount of sugar balances the acidity of the vinegar, creating a harmonious flavor.

Salt: Salt enhances the overall taste and helps to draw out the moisture from the cucumbers.

Toasted sesame seeds: These seeds add a nutty flavor and a bit of texture to the final dish.

To achieve perfectly thin slices of cucumber, use a mandoline slicer. This tool ensures uniform thickness, which helps the vinegar mixture penetrate evenly, enhancing the overall flavor and texture of the sunomono.

• cucumbers - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a great alternative for a refreshing salad.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, which can mimic the flavor profile of rice vinegar.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and can dissolve easily in the vinegar mixture.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a touch of umami, enhancing the overall taste of the dish.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor, making them a good alternative.

• Ensure the cucumbers are as fresh as possible before storing. Freshness is key to maintaining the crisp texture and vibrant flavor of your cucumber sunomono.

• Store the prepared cucumber sunomono in an airtight container. This helps to prevent any unwanted odors from the fridge from seeping into your dish and keeps it fresh longer.

• Place the container in the refrigerator. The cool temperature will help preserve the crispness of the cucumbers and the tangy flavor of the rice vinegar dressing.

• Consume within 2-3 days for the best taste and texture. While the cucumber sunomono can technically last a bit longer, the cucumbers may start to lose their crunch and the flavors might not be as vibrant.

• If you wish to freeze the cucumber sunomono, it’s important to note that freezing may alter the texture of the cucumbers, making them less crisp. However, if you still want to proceed, follow these steps:

  1. Drain any excess liquid from the cucumber sunomono to prevent ice crystals from forming.
  2. Place the cucumber sunomono in a freezer-safe, airtight container or a heavy-duty freezer bag.
  3. Label the container with the date to keep track of its storage time.
  4. Freeze for up to 1 month. Beyond this, the quality may significantly decline.

• When ready to enjoy, thaw the cucumber sunomono in the refrigerator. This slow thawing process helps to maintain as much of the original texture as possible.

• Before serving, give the cucumber sunomono a gentle toss to redistribute the dressing and flavors. If needed, you can add a splash of rice vinegar to refresh the taste.

• Always check for any off smells or changes in appearance before consuming, as these can be signs that the cucumber sunomono has gone bad.

• Place the cucumber sunomono in a bowl and let it sit at room temperature for about 10-15 minutes. This allows the flavors to meld and the dish to lose its chill without compromising the crispness of the cucumbers.
• If you prefer a slightly warmer dish, briefly run the bowl of cucumber sunomono under warm water for a few seconds, ensuring the water does not touch the cucumbers. This method gently takes the chill off without cooking the vegetables.
• Avoid using a microwave, as it can make the cucumbers soggy and ruin the texture of the sunomono.
• For an added touch, you can refresh the dish by sprinkling a few more toasted sesame seeds on top before serving.

• Mixing bowl: Use this to hold and mix the thinly sliced cucumbers with the vinegar mixture.

• Small bowl: This is needed to mix the rice vinegar, sugar, and salt until they are dissolved.

• Knife: Essential for thinly slicing the cucumbers.

• Cutting board: Provides a stable surface for slicing the cucumbers.

• Measuring cups: Use these to measure out the rice vinegar and sugar accurately.

• Measuring spoons: These are necessary for measuring the salt and toasted sesame seeds.

• Mixing spoon: Use this to mix the vinegar, sugar, and salt in the small bowl, and to toss the cucumbers with the vinegar mixture.

• Serving dish: This is used to present the finished cucumber sunomono.

Pre-slice cucumbers: Slice the cucumbers in advance and store them in the fridge to save time.

Use a mandoline: A mandoline slicer ensures quick and uniform slices.

Pre-mix dressing: Combine rice vinegar, sugar, and salt ahead of time and store in a jar.

Toast sesame seeds: Toast a batch of sesame seeds and keep them in an airtight container for future use.