📝 About This Recipe
A quintessential Japanese palate cleanser, Sunomono is a delicate balance of 'su' (vinegar) and 'mono' (things), showcasing the refreshing crunch of Persian cucumbers. This recipe features a masterfully balanced amazu dressing—a sweet and sour infusion—that transforms simple vegetables into a sophisticated appetizer. It is the perfect cooling side dish to cut through the richness of fried foods or to complement a pristine spread of sashimi.
🥗 Ingredients
The Vegetables
- 2 large Persian or Japanese Cucumbers (thin-skinned and seedless)
- 1 teaspoon Kosher Salt (for drawing out moisture)
- 1 tablespoon Dried Wakame Seaweed (dehydrated)
The Sanbaizu Dressing
- 4 tablespoons Rice Vinegar (unseasoned preferred)
- 2 tablespoons Granulated Sugar (superfine dissolves faster)
- 1 teaspoon Soy Sauce (light or regular)
- 1 teaspoon Mirin (for a glossy finish and depth)
- 1 tablespoon Dashi or Water (to mellow the acidity)
- 1/4 teaspoon Toasted Sesame Oil (optional, for a nutty aroma)
Garnish & Texture
- 1 teaspoon Toasted White Sesame Seeds (freshly toasted)
- 1 inch piece Fresh Ginger (peeled and cut into needle-thin slivers)
- 1/2 cup Imitation Crab (Surimi) or Cooked Shrimp (optional, shredded or sliced)
👨🍳 Instructions
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1
Place the dried wakame seaweed in a small bowl of cold water. Let it rehydrate for about 5-10 minutes until soft and expanded, then drain and squeeze out all excess water.
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2
Wash the cucumbers thoroughly. Using a mandoline slicer or a very sharp chef's knife, cut the cucumbers into paper-thin rounds, approximately 1-2mm thick.
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3
Place the sliced cucumbers in a medium glass bowl and sprinkle with 1 teaspoon of kosher salt. Toss gently with your hands to ensure every slice is coated.
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4
Let the salted cucumbers sit for 10 minutes. This process, called 'shio-momi', breaks down the cell walls and draws out excess water to ensure the salad stays crunchy and the dressing doesn't get diluted.
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5
While the cucumbers rest, prepare the dressing. In a small saucepan over low heat, combine the rice vinegar, sugar, soy sauce, mirin, and dashi.
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6
Whisk the dressing gently just until the sugar has completely dissolved. Do not let it boil, as this will evaporate the delicate acidity of the vinegar. Remove from heat and let cool to room temperature.
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7
Once the cucumbers have softened, take small handfuls and squeeze them firmly over the sink to remove as much liquid as possible. The cucumbers should look slightly translucent and feel pliable.
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8
Transfer the squeezed cucumbers to a clean mixing bowl and add the rehydrated wakame and the optional crab or shrimp.
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9
Pour the cooled dressing over the cucumber mixture. Toss lightly with chopsticks or a spoon to combine, ensuring the flavors are evenly distributed.
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10
For the best flavor, let the salad marinate in the refrigerator for at least 15-30 minutes before serving. This allows the vinegar to penetrate the vegetables.
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11
When ready to serve, divide the salad into small individual bowls. Mound the cucumbers high in the center for a traditional Japanese presentation.
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12
Top each serving with a pinch of toasted sesame seeds and a few slivers of fresh ginger for a bright, spicy finish.
💡 Chef's Tips
Use Persian or Japanese cucumbers; their thin skins and lack of seeds provide the best texture without bitterness. Don't skip the salt-and-squeeze step; it is the secret to preventing a soggy salad and ensuring the dressing clings to the vegetables. If you don't have dashi, a tiny pinch of dashi powder in water adds that authentic umami depth that plain water lacks. Always cool the dressing before adding it to the cucumbers to maintain their vibrant green color and snap. Avoid using 'seasoned' rice vinegar if possible, as it already contains salt and sugar which can throw off the recipe's balance.
🍽️ Serving Suggestions
Serve alongside Shrimp Tempura or Chicken Katsu to provide a refreshing acidic contrast to the fried elements. Pair with a chilled glass of Junmai Ginjo Sake for a sophisticated appetizer course. Include as part of a traditional Bento box alongside grilled salmon and steamed white rice. Add thinly sliced octopus (Tako) to transform this into 'Tako Sunomono' for a seafood-forward version. Serve as a palate cleanser between courses of a heavy Japanese BBQ (Yakiniku) meal.