Salad

Sunomono (Japan)

Name: Sunomono (Japan)
Total time: 20 min
Yield: serves 4
Ingredients: 2 Cucumber; 3 tbsp Rice vinegar; 1 tbsp Sugar; 1 tsp Soy sauce; 1 tsp Sesame seeds

Preparation time: 20 min
Servings: serves 4

Ingredients

serves 4

Cucumber — to buy2
Rice vinegar — to buy3 tbsp
Sugar — to buy1 tbsp
Soy sauce — to buy1 tsp
Sesame seeds — to buy1 tsp

Preparation

Cut the cucumber into thin, even rounds about 2 mm thick, or into ribbons with a peeler if you prefer.
Sprinkle with a generous pinch of salt, toss and let it sit for 10 minutes: the cucumber will release water, that's normal.
Firmly press the rounds between your hands or in a clean tea towel to squeeze out as much water as possible: this step is what keeps the cucumber crunchy in the dressing.
Mix the rice vinegar, sugar and a pinch of soy sauce in a bowl until the sugar dissolves.
Pour the dressing over the well-squeezed cucumber, mix well and let it marinate for 10 minutes in the fridge.
Sprinkle with sesame seeds just before serving, nice and chilled.