Looking for a light, crisp, and flavorful side dish? This Japanese Cucumber Salad – Sunomono Recipe is your answer. This simple salad, known as Sunomono (酢の物), offers a delightful combination of sweet, sour, and salty flavors that perfectly balances any meal. It’s quick to prepare, requires minimal ingredients, and is a guaranteed crowd-pleaser.
So, if you’re looking for an easy way to add a touch of Japanese cuisine to your table, this recipe is for you!
What is Japanese Cucumber Salad – Sunomono?
Sunomono is a traditional Japanese salad characterized by its refreshing vinegar-based dressing. “Su” in Sunomono means vinegar. While there are countless variations, cucumber is one of the most popular ingredients. This dish typically features thinly sliced cucumbers marinated in a sweet vinegar sauce, often seasoned with sugar, salt, and a touch of soy sauce.
Sometimes, wakame seaweed, sesame seeds, or other vegetables like carrots or daikon radish are added for extra texture and flavor. It’s a light, palate-cleansing dish commonly served as an appetizer or a side to accompany richer and heavier meals. The balance of sweet, sour, and salty makes it incredibly addictive and refreshing, perfect for hot summer days or as a vibrant addition to any Japanese-inspired feast. Ready to experience the refreshing taste of Sunomono? Let’s dive into the recipe and create this delightful salad together!
Key Ingredients for Japanese Cucumber Salad – Sunomono:
- 2 Japanese Cucumbers (about 8 inches long): Thinly sliced (mandoline slicer recommended for uniform slices). If using English cucumbers, peel partially in strips to add visual appeal.
- 1/4 teaspoon Salt: For drawing out excess moisture from the cucumbers and enhancing flavor.
- 2 tablespoons Rice Vinegar: This is the essential sour component for the Sunomono dressing.
- 1 tablespoon Granulated Sugar: To balance the acidity of the vinegar and add a touch of sweetness.
- 1 teaspoon Soy Sauce: Adds a savory umami flavor and deepens the color of the dressing.
- 1/2 teaspoon Sesame Oil: For a nutty aroma and flavor. Use toasted sesame oil for a more intense taste.
- 1 teaspoon Sesame Seeds: (Toasted, optional) For garnish and a subtle crunch.
How to Make Japanese Cucumber Salad – Sunomono:
This Japanese Cucumber Salad – Sunomono is an easy dish that is delicious, and a refreshing side to any meal. With just a handful of ingredients and minimal effort, you can whip up this vibrant salad that will tantalize your taste buds. The preparation time is mere 10 minutes, it’s perfect for busy weeknights or when you need a quick and refreshing dish in a hurry.
- Step-by-Step Instructions:
- Prepare the Cucumbers: Thinly slice the Japanese cucumbers using a mandoline slicer or a sharp knife. Aim for even slices about 1/8 inch thick. Place the sliced cucumbers in a colander or bowl.
- Salt the Cucumbers: Sprinkle the 1/4 teaspoon of salt over the sliced cucumbers. Gently mix the cucumbers with the salt to ensure they are evenly coated. Allow the cucumbers to sit for 10-15 minutes. This process helps to draw out excess moisture, resulting in a crispier salad.
- Drain the Cucumbers: After 10-15 minutes, gently squeeze the cucumbers to remove the excess liquid. You can do this by pressing them between your hands or using a clean kitchen towel to absorb the moisture.
- Prepare the Dressing: In a small bowl, whisk together the rice vinegar, sugar, soy sauce, and sesame oil until the sugar is completely dissolved. Taste and adjust the sweetness or sourness to your preference. You can add a pinch more sugar for sweetness or a splash more rice vinegar for tanginess.
- Combine and Marinate: Place the drained cucumbers in a bowl and pour the prepared dressing over them. Gently toss the cucumbers to ensure they are evenly coated with the dressing.
- Chill and Serve: Cover the bowl with plastic wrap or an airtight lid and refrigerate the Sunomono for at least 30 minutes to allow the flavors to meld. The longer it marinates, the better the flavors will develop. Before serving, sprinkle with toasted sesame seeds (optional) for added flavor and visual appeal. Serve chilled as a side dish or appetizer.
Why You’ll Love This Japanese Cucumber Salad:
This Sunomono recipe stands out because of its simplicity and the way it harmonizes sweet, sour, and salty flavors into a crisp, refreshing bite. The thinly sliced cucumbers, lightly salted to draw out moisture, achieve the perfect texture, while the classic Japanese dressing effortlessly ties everything together.
Making this salad at home is incredibly cost-effective; a few cucumbers and pantry staples are all you need to create a dish that tastes restaurant-quality. To elevate its flavors further, consider adding toasted sesame seeds for a nutty crunch or a few slivers of ginger for a zesty kick. While similar to other cucumber salads worldwide, Sunomono’s uniquely Japanese flavor profile sets it apart. Why not bring this refreshing salad to your table today? You are going to make a bowl and keep craving for more.
What to Serve Japanese Cucumber Salad With:
This Japanese Cucumber Salad – Sunomono is a versatile side dish that pairs well with a variety of dishes. Here are a few suggestions:
- Sushi and Sashimi: The light and refreshing flavors of Sunomono complement the richness of sushi and sashimi perfectly, acting as a palate cleanser between bites.
- Grilled Fish or Chicken: Sunomono provides a refreshing contrast to grilled dishes, balancing the smoky flavors of the protein.
- Ramen or Udon: This salad adds a light and tangy element to noodle dishes, cutting through the richness of the broth.
- Tempura: The sweet and sour dressing of Sunomono helps to balance the fried flavors of tempura, preventing it from feeling too heavy.
- Japanese Rice Bowls (Donburi): Serve as a refreshing side with Donburi dishes like Chicken Oyako Don or Beef Gyudon.
- Japanese Curry: The brightness of the salad helps to balance the richness of the Japanese curry.
Top Tips for Perfecting Japanese Cucumber Salad:
- Cucumber Variety: Japanese cucumbers are preferred due to their thin skin and fewer seeds. If unavailable, English cucumbers are a good substitute. If using regular cucumbers, peel the skin and remove the seeds to avoid bitterness.
- Thin Slicing is Key: Consistent, thin slices of cucumbers are essential for the right texture and flavor absorption. Use a mandoline slicer for best results.
- Salting and Draining: Don’t skip the salting step! This draws out excess moisture from the cucumbers, resulting in a crisper texture and prevents the salad from becoming watery.
- Adjust the Sweetness: The amount of sugar can be adjusted to your preference. Start with the recommended amount and add more if needed.
- Sesame Oil: Use high-quality toasted sesame oil for a more intense nutty flavor. A little goes a long way!
- Marinating Time: While 30 minutes is the minimum, marinating the Sunomono for a few hours or even overnight allows the flavors to meld together beautifully.
- Avoid Overcrowding: Be careful not to squeeze too much water from the cucumbers as that will result in a flabby final result.
- Experiment with Additions: Feel free to add other vegetables, such as thinly sliced carrots, radish, or wakame seaweed, for added texture and flavor.
Health Benefits of Japanese Cucumber Salad:
Japanese Cucumber Salad offers several health benefits. Cucumbers are hydrating and low in calories, rich in vitamins and minerals such as vitamin K and potassium.
Rice vinegar contains probiotics that are good for gut health. Sesame seeds are a good source of healthy fats, fiber, and minerals. Overall, this salad is a light, nutritious, and guilt-free addition to your diet.
Storing and Reheating Tips:
- Storage: Store leftover Japanese Cucumber Salad in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Be aware that the cucumbers may become slightly softer over time as they continue to marinate in the dressing.
- Freezing: Freezing this salad is not recommended, as the cucumbers will become mushy and lose their texture when thawed.
- Reheating: Sunomono is best served cold, straight from the refrigerator. Reheating is not necessary and will alter the texture of the cucumbers. If the flavors have become too intense during storage, you can add a splash of fresh rice vinegar and sesame oil to refresh the salad before serving.
Final Thoughts:
This Japanese Cucumber Salad – Sunomono Recipe is more than just a side dish; it’s a celebration of simplicity and flavor. With its refreshing taste and ease of preparation, it’s a recipe you’ll find yourself making again and again. Whether you’re looking to add a touch of Japanese cuisine to your table or simply want a light and healthy dish, Sunomono is the perfect choice. So, gather your ingredients, follow the steps, and enjoy the delightful flavors of this classic Japanese salad!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Japanese Cucumber Salad FAQs:
- Can I use a different type of vinegar? While rice vinegar is traditional, you can substitute with white wine vinegar in a pinch. The flavor will be slightly different, but still delicious.
- Can I add protein to this to make it a more complete meal? Yes! Grilled shrimp, shredded crab sticks, or even crumbled tofu make excellent additions.
- Is this recipe vegan? Yes, this recipe is inherently vegan.
- Can I make this ahead of time? Absolutely! Sunomono is best when it is made ahead of time to allow the flavours to meld.
- My salad is watery. What did I do wrong? You may not have salted and drained the cucumbers properly. Be sure to let them sit with salt for at least 10 minutes and squeeze out the excess moisture.