Sunomono Japanese Cucumber Salad · i am a food blog

I ate called every night last week. It’s hot there. So hot maybe I don’t want to eat? Who I am kidding, I always want to eat.

Especially cucumbers in summer. Heck, I love cucumbers at any time. I would even go so far as to say that cucumbers are my favorite vegetable. They are crunchy, incredibly refreshing and have a light green flavor that goes with almost anything.

I ate so much kyuri no Japanese cucumber salad called aka that I think I will soon become a cucumber. It is so cooled, clear and refreshing. It’s the perfect accompaniment for any meal and I sometimes eat it like a meal, it’s so good.

What is called?

Subscriptions are dishes made from vinegar, a bit like pickles. The “suis” at Subanomono means vinegar in Japanese, the “no” means belonging and “mono” means things. So Subanomono is things of vinegar! They are commonly served with Japanese meals, at the beginning or next to the meal.

The vinegar highlights and accentuates the other flavors of the meal and also sharpens your appetite. The sound names are generally tangy, crunchy, and therefore good. It is light and healthy and almost the perfect thing to eat at any time.

How to make known

Sub -nomono is essentially a light pickle. You make a vinaigrette made from vinegar, then throw your vegetables into the vinaigrette then enjoy. It’s super simple and tasty for a small amount of work.

1. Make the vinaigrette. In an arc, mix rice vinegar, mirin and soy sauce.
2. Slice and salt cucumbers. Finely cut the cucumbers and salt to pull part of the humidity. Rinse, drain and slightly press all excess humidity from cucumbers.
3. Soak the seaweed. Place the name of Wakame dried in the water to rehydrate, then drain well.
4. Mix the salad. Mix cucumbers and wakame with the vinaigrette and finish with toasted sesame seeds.
5. Appreciate!

Ingredients

• Cucumbers: Opt for mini-cucumbers or in Persian, they have thin skins and are the perfect combination of crunchy and fresh.
• Wakame: Wakame is a dried edible algae. When he is rehydrated, he is brackish, slightly salty and tender with a little crunch. It is often used in Miso soup or salad.
• Rice vinegar: Rice vinegar is delicate, soft and tangy. He comes to seasoned and without season. The seasoned rice vinegar contains a little salt and sugar. You can use either in this recipe, but if you go with season, add a little bit of salt and sugar to taste. You can find rice vinegar in the Asian or online aisle.
• Mirin: Mirin adds a little sweetness and depth to the vinaigrette. It is a Japanese sweet rice wine and a key ingredient in Japanese cuisine. They sell Mirin in the Asian aisle, in Asian grocery stores and online.
• I am sauce: It is best to use Japanese soy sauce for this dish because it is a clearer flavor with the right salt profile. We love Yamasa.
• Grilled sesame seeds: The grilled sesame seeds add a little crunch and hazelnut scent. It’s the final touch!

What cucumber for the Japanese cucumber salad?

The best cucumbers for Sub-nomono are these cute mini-cucumbers or Persian cucumbers. Japanese cucumbers tend to be smaller than English, with thinner skins. Garden cucumbers with thick skins and many seeds are not what you want. Persian cucumbers are the nearest cucumber you can get in North America.

To prepare cucumbers for cucumber salad:

1. Slice finely. Slice the cucumbers finely or use a mandolin to make even slices.
2. Salt. Sprinkle the cucumbers into salt slices to excess humidity. Remove the humidity allows the vinaigrette to absorb in the cucumber, which makes it tastier. Let the cucumbers rest for 5 minutes.
3. Rinse. Once the cucumbers have expelled a pile of water, give them a rinsing.
4. Drain. Drain the cucumbers well.
5. Squeeze. Slightly get out of excess humidity and your cucumbers are ready to dress. They will be crunchy and ready to absorb all the delicious dressing.

Undress

Wakame is a dried algae that is loved for its taste and texture. It is sold dried in bags and it is easy to rehydrate. Just put a small amount in lukewarm water until it is soft, about 5 minutes. Get out any excess water and it is ready to use in this salad. It is also An incredible addition to the Miso soup.

Where to buy wakame

You can find Wakame where they keep algae in your local Asian grocery store. They also sell it online.

What to serve with Sounomono

You can eat this salad in itself or serve it next to grilled fish or meats and rice. We love it with salmon Or chicken kara with soft Japanese rice.

Tips and tips

• Buy the right cucumbers. You want cucumbers with thin skin and without seeds like the Persians, who are small, without seed, sweet and crunchy. They are very clear instead of being aqueous.
• Use a mandolin. If you have impressive knife skills, use them! But if you are in a hurry and you want slices of size perfectly A mandolin is your friend.
• Do not jump on the salting stage. The salting of the cucumbers adds flavor and draws all additional humidity in cucumbers. The vinaigrette penetrates better into cucumbers after being salted.
• Add additional ingredients to personalize. Do not hesitate to add additional items such as baby shrimp, TAKO (octopus) or noodles with mongo beans.

It’s the summer salad or the perfect summer dish. Soft, tangy, salty, crisp, refreshing and light. It is the best cucumber salad of all time!

Sunomoon salad

Cooling, crunchy and refreshing, it is the perfect accompaniment for any meal.

Service 2

Preparation time 10 minutes min

Cook time 0 minutes min

Total time 10 minutes min

• 2 teaspoon Rice vinegar
• 2 teaspoon undermine
• 1 teaspoon I am sauce Favorite Japanese
• 2 Persian cucumbers
• salt with taste
• 1 tablespoon Dried wakame
• grilled sesame seeds to finish

Nutritional

Sunomoon salad

Amount by portion

Calories 33

% Daily value *

Fat 0.01g0%

Saturated fat 0.01 g0%

Cholesterol 0.01 mg0%

Sodium 175 mg8%

Potassium 7mg0%

Carbohydrates 7g2%

Fiber 2.1g9%

Sugar 1.4 g2%

Protein 0.3 g1%

* The daily values ​​percent are based on a diet of 2000 calories.