Cucumber Sunomono 酢の物

It’s summer and it’s hot. I wanted something cool and refreshing to start my Japanese themed lunch – agedashi tofu (fried tofu) and stir fried fish.

Cucumber sunomono or cold pickled cucumber on a hot summer day is very refreshing. Some Japanese restaurants serve this as an appetizer at no charge. If not, it’s something often times available on the menu.

Made some changes to the original recipe which I found at cookpad. Cookpad is one of my favorite recipe websites.

I also got to make good use of the mentsuyu I made a couple weeks ago.

The dish can be easily modified or added to e.g. with seaweed (wakame), sesame seeds (goma), fried tofu strips (aburaage).

I wanted to keep things simple this time around and just made it with cucumber.

I posted an updated version of this recipe in December which included a video. Have a look here!: Cucumber Sunomono Revisited

 

Print Recipe
Cucumber Sunomono 酢の物 BigOven - Save recipe or add to grocery list Yum
Cucumber with vinegar, tsuyu and sugar
Course side
Cuisine Japanese
Prep Time 20
Cook Time 0
Servings
Ingredients
  • 2 cups japanese cucumbers sliced thin i used a mandolin type of device; (if you can't find japanese cucumbers, try to use any seedless)
  • 3 tablespoons rice vinegar the brand i used is kikkoman
  • 1 tablespoons white sugar if you dont like things to be sweet, use half or less
  • 1.5 tablespoons mentsuyu i used homemade, but if you have store bought ensure concentrates are diluted to 1:1
Course side
Cuisine Japanese
Prep Time 20
Cook Time 0
Servings
Ingredients
  • 2 cups japanese cucumbers sliced thin i used a mandolin type of device; (if you can't find japanese cucumbers, try to use any seedless)
  • 3 tablespoons rice vinegar the brand i used is kikkoman
  • 1 tablespoons white sugar if you dont like things to be sweet, use half or less
  • 1.5 tablespoons mentsuyu i used homemade, but if you have store bought ensure concentrates are diluted to 1:1
Instructions
  1. Slice cucumbers as thin as possible,
  2. put into a bowl, sprinkle liberally with salt, massage in salt with hands and let sit for at least 15 minutes.
  3. After it has sat with the salt, squeeze cucumber slices to remove all water, repeat several times until no more water comes out. I then rinse the cucumbers with a little bit of water to get some of the salt out; and squeeze one more time or until no more water pools in the bottom of the bowl.
  4. Mix vinegar, sugar and mentsuyu with the cucumber and serve
 

Yo! I'm Pat, a self-taught cook, who travels for music, food, and adventure. Here I share my knowledge of Japanese cooking, indoor gardening, and points travel.

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