CUCUMBER SUNOMONO

Cucumber sunomono

CUCUMBER SUNOMONO

#SIAintheKitchen

I needed another quick Japanese-inspired side dish. I didn’t want to do ohitashi again and I also didn’t want to slave in the kitchen again for another dinner. I wanted something simple, quick and easy to make and these quick Japanese pickles were the way to go. Fresh, tangy and a breeze to make - cucumber sunomono, it was!

I remember ages ago when I hosted an international potluck at one of my last companies, one of my Japanese-American colleagues brought in this quick pickled Japanese cucumbers. The dish was so simple and addictive, I had to ask for the recipe. Turns out he didn’t really use one - he was just able to whip it up! He mentioned some ingredients - rice vinegar, mirin, cucumbers and a bit of soy. It couldn’t be that hard, could it?

It was fairly simple. I used my mandolin to thinly slice my cucumbers paper-thin, dressed it with rice vinegar, sugar and sesame seeds. Forgot to add the soy but I don’t think it really needed it, personally. Goes well with any Japanese meal. Maybe prepare a little bento box for your next lunch, perhaps?

CUCUMBER SUNOMONO - serves 2

  • 1 English cucumber, de-seeded and thinly-sliced wth a mandolin

  • 1/4 cup rice vinegar

  • 1 tbsp granulated sugar

  • toasted sesame seeds

  1. In a small bowl, mix the rice vinegar and sugar until dissolved. Pour on top of the cucumbers and toss. Garnish with sesame seeds.

ASIAN, JAPANESE, PLANT-BASEDStephanie Siasunomono, cucumber sunomono, vegan, side dish, Japanese food, Japanese side dish, vegetarian, vegan japanese foodComment