Cucumber Sunomono 胡瓜の酢の物
Japanese cucumber salad is a refreshing, light, and delicious side dish. It is made from thinly sliced cucumber marinated in rice vinegar so it is very healthy!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cucumber
- 5 g dried seaweed (wakame mix)
- 2 tsp salt
- 2 tsp rice vinegar
- 2 tsp mirin
- 2 tsp ususkuchi soy sauce
- sesame seeds to sprinkle
Instructions
- 1
Combine all Amazu ingredients in a small bowl, stir them, and set aside.
- 2
Wash and slice the cucumbers 2mm(0.078inch) thick.
- 3
Place the sliced cucumbers into a small bowl and sprinkle the 2tsp of salt.
- 4
Toss the cucumbers and salt in order to coat the cucumbers evenly with salt.
- 5
Leave the cucumber with salt for 10 minutes to get the water out of the cucumbers.
- 6
Place the dried seaweed in a small bowl with 2 cups of water and set aside for 10 minutes.
- 7
Drain and squeeze the water out of the cucumber and seaweed.
- 8
Place the cucumber and seaweed in a mixing bowl and pour Amazu vinegar mixture over the cucumber.
- 9
Serve it in a small bowl and sprinkle with white sesame seeds.