Japanese Cucumber Salad (Sunomono)
This simple Japanese salad is made with crunchy cucumbers, fragrant ginger and a tangy soy based dressing, it's the perfect refreshing side to accompany any meal!
- 5 g ginger root (julienned)
- 1 tbsp unseasoned rice vinegar (komezu) (unseasoned)
- 1 tsp sugar
- 1 tsp Japanese light soy sauce (usukuchi shoyu) (or regular Japanese soy sauce)
- 1 pinch dashi granules (optional, use plant-based kombu dashi granules to make it vegetarian/vegan)
- 2 Japanese or Persian cucumbers
- ½ tsp salt (for itazuri, coarse salt preferred)
- 500 ml water (for brine, cold)
- 1 tbsp salt (for brine)
- Bring a pot of water (big enough to fit the whole cucumbers) to a rolling boil. White you wait, place 5 g ginger root (julienned) in a bowl and add 1 tbsp unseasoned rice vinegar (komezu), 1 tsp sugar, 1 tsp Japanese light soy sauce (usukuchi shoyu), and 1 pinch dashi granules. Mix until the dashi granules have dissolved and leave to soak.
- Wash 2 Japanese or Persian cucumbers and place them on a cutting board. Sprinkle with ½ tsp salt and roll them firmly back and forth on the board for 15-20 seconds, then rinse.
- Prepare a bowl of ice cold water and set it by the stove. Once the water is boiling, place the cucumbers in the pot and blanch for 15 seconds.
- After 15 seconds, transfer straight to the ice water bath.
- Cool for a few minutes, then place the cucumbers on a cutting board and cut off the ends. Thinly slice about 2.0-2.5mm thick.
- Measure 500 ml water into a bowl and add 1 tbsp salt. Whisk until dissolved, then add the sliced cucumber and soak for 10 minutes.
- Lift the cucumbers out of the brine in handfuls and squeeze gently but firmly until no more drops of water fall.
- Place in a dry bowl and add the ginger infused dressing from step one. Mix until every slice is evenly coated.
- For the best flavor, cover and chill for 20-30 minutes. Mix before serving and enjoy!
White you wait, place 5 g ginger root (julienned) in a bowl and add 1 tbsp unseasoned rice vinegar (komezu), 1 tsp sugar, 1 tsp Japanese light soy sauce (usukuchi shoyu), and 1 pinch dashi granules. Mix until the dashi granules have dissolved and leave to soak. Wash 2 Japanese or Persian cucumbers and place them on a cutting board.
Sprinkle with ½ tsp salt and roll them firmly back and forth on the board for 15-20 seconds, then rinse. Prepare a bowl of ice cold water and set it by the stove. Once the water is boiling, place the cucumbers in the pot and blanch for 15 seconds.
After 15 seconds, transfer straight to the ice water bath. Cool for a few minutes, then place the cucumbers on a cutting board and cut off the ends.
Measure 500 ml water into a bowl and add 1 tbsp salt. Whisk until dissolved, then add the sliced cucumber and soak for 10 minutes.
Lift the cucumbers out of the brine in handfuls and squeeze gently but firmly until no more drops of water fall. Place in a dry bowl and add the ginger infused dressing from step one.
For the best savor, cover and chill for 20-30 minutes.
