Does anyone have a recipe for Sunomono (Japanese Cucumber Salad)?!


Question: I tried looking up the recipe online, but the one I had today had crunchy type cellophane noodles, and the sauce I believe had a little tint or red to it. None of them that I have found, sounds like that. Thanks!


Answers: I tried looking up the recipe online, but the one I had today had crunchy type cellophane noodles, and the sauce I believe had a little tint or red to it. None of them that I have found, sounds like that. Thanks!

...Here's the standard sunomono recipe using cucumbers and wakame -- the other one, called "namasu", was posted earlier in this thread under Japanese Daikon & Carrot Salad.

Cucumber and Wakame Sunomono

2 Japanese cucumbers (if you can't get a hold of them, use 1 regular cucumber with seeds removed)
100 grams wakame seaweed (fresh or re-hydrated)

Dressing:
3 Tablespoons Japanese rice vinegar
1 Tablespoon sugar
1 Tablespoon dashi (smoked bonito stock)
1/2 teaspoon salt

Thinly slice the cucumber, and sprinkle some salt to soften. Chop wakame into bite-sized pieces. Rinse away the salt and squeeze the moisture out of cucumbers. In a separate container, add the vinegar, sugar, dashi, and salt together. Add cucumbers and wakame into the vinegar mixture and toss/mix well. Chill and serve.

You can add minced ginger and/or (really, really tiny whitefish) to this sunomono.

Basically, sunomono is a dish meant to complement oily, fatty food in traditional Japanese cuisine like tempura, so that's why we don't use sesame oil in the dressing.





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