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!
Ingredients
- 1 cucumber
- 5 g dried seaweed wakame mix
- 2 tsp salt
Amazu
- 2 tsp rice vinegar
- 2 tsp mirin
- 2 tsp usukuchi soy sauce
- sesame seeds to sprinkle
Instructions
Amazu
- Combine all Amazu ingredients in a small bowl, stir them, and set aside.
Preparing cucmbers
- Wash and slice the cucumbers 2mm(0.078inch) thick.
- Place the sliced cucumbers into a small bowl and sprinkle the 2tsp of salt.
- Toss the cucumbers and salt in order to coat the cucumbers evenly with salt.
- Leave the cucumber with salt for 10 minutes to get the water out of the cucumbers.
- Place the dried seaweed in a small bowl with 2 cups of water and set aside for 10 minutes.
- Drain and squeeze the water out of the cucumber and seaweed.
- Place the cucumber and seaweed in a mixing bowl and pour Amazu vinegar mixture over the cucumber.
- Serve it in a small bowl and sprinkle with white sesame seeds.
Notes
- Other vinegars can be replaced - white vinegar, apple cider vinegar, balsamic vinegar, wine vinegar but each different vinegar will taste differently.
- Vietnamese cucumbers or continental cucumbers are recommended to use for this recipe.
- Wakame seaweed can be replaced with bits of cooked octopus, and Shirasu baby fish (cooked and dried)
- Instead of sprinkling white sesame seeds, garnish with finely chopped ginger is delicious too.
Nutrition Information
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 30
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 2723mg | 113% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 21mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.