A daily-delight cucumber sunomono recipe from Shiragohan.com that anyone can easily make. Instead of salting the cucumbers, simply drain them after slicing. Seasoned with a simple blend of vinegar, sugar, and soy sauce, and enhanced with dried wakame seaweed and small dried sardines (chirimenjako). This beginner-friendly recipe saves time while delivering robust flavor.
Ingredients
Main Ingredients (For 1 Cucumber)
- 1 Cucumber
- 2-3 pinches Dried Wakame Seaweed (approx. 1g)
- Approx. 15g Chirimenjako (small dried sardines)
- 1/5 tsp Salt for preparation
Seasonings
- [A] 2 tbsp Vinegar
- [A] 1 tbsp Sugar
- [A] 1/2 tsp Soy Sauce
Steps
- Trim the ends off the cucumber and slice thinly into rounds using a slicer or knife.
- Place the sliced cucumbers in a bowl, add 1/5 tsp salt for preparation, and mix well with chopsticks. Once the salt is evenly distributed, let it sit for 5 minutes. [Key Tip!] It's crucial to add salt to prevent the cucumbers from becoming watery, as skipping the salting step can lead to a diluted taste.
- While the cucumbers are resting, rehydrate 2-3 pinches of dried wakame seaweed (approx. 1g) in water or warm water.
- After 5 minutes, when the cucumbers have softened, discard the greenish liquid that has accumulated. Hold the cucumbers back with your hand to prevent them from falling out as you drain the liquid into the sink. [Key Tip!] This step is essential to prevent the dish from tasting bland; ensure you remove the liquid thoroughly.
- In a separate bowl, combine 2 tbsp vinegar, 1 tbsp sugar, and 1/2 tsp soy sauce. Mix well to create the dressing.
- Squeeze out any excess water from the rehydrated wakame seaweed, then add it to the bowl with the dressing. Add the approx. 15g of chirimenjako.
- Mix everything thoroughly to ensure the dressing is evenly distributed.
- Once mixed, it's ready to serve. Plate the sunomono and drizzle the seasoned liquid over it.
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