Cucumber sunomono salad - Japanese video recipe
Watch how to make cucumber sunomono and find the recipe here:
Cucumber sunomono is a delicious Japanese salad, which is easy to make right in your own kitchen with easy-to-find ingredients. Serve this cucumber sunomono with your next Japanese meal, or why not bring it to a barbecue for a side dish that'll get everyone talking!
Cucumbers are very thinly sliced, squeezed of excess moisture, then combined with a simple dressing of sugar, soy sauce and root ginger. Sesame seeds finish it off for a simple Japanese salad that's easy enough to make anytime.
Find this Japanese recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
How To Make Chinese Garlic Cucumber Salad (Pickles) l Sichuan Style Smashed Cucumber Salad Recipe
With the winter months over, I thought it’d be nice to share this smashed cucumber salad which is one of my favourite recipes to fight the summer heat. This Chinese garlic cucumber salad is tangy, nutty and refreshing, and is a great way to cool yourself down from the weather (or from spicy food which is why this is popular in Sichuan cuisine where mala spicy food is popular).
So you may be asking, why are we smashing our cucumbers? As covered in the video, smashing our cucumbers creates craggy pockets and gaps for the cucumbers to absorb more sauce (which means that the cucumbers can pick up more flavours). To further enhance this dish, we will give the cucumbers a light pickling to draw out the excess moisture which would have otherwise diluted the sauces that we will add to the dish. This Chinese style pickled cucumber recipe has been a hit with my friends and family for years, so learn how to make it today and you’ll be addicted for life!
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How To Make Smashed Cucumber Salad At Home
You will need:
0.5lb (or 225g) large cucumbers
0.5 tsp sugar
0.5 tsp salt
3 garlic cloves, finely minced
1 tbsp scallions, finely chopped
1 fresh chilli
1 tbsp black vinegar
1 tsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
1 Tbsp toasted sesame seeds
1 tbsp coriander
Steps:
1) Chill your cucumbers in the fridge for at least 4 hours. Once your cucumbers are sufficiently chilled, take them out of the fridge and wrap them with cling wrap (or some kitchen towels to avoid waste).
2) With the back of your blade or a blunt heavy object (like a frying pan), give the cucumbers a few good firm smacks to crush them. This increases the surface area to volume ratio which will help pickle the cucumbers faster and help the cucumbers absorb the sauce better later on.
3) Now slice the smashed cucumbers into bite sized pieces and place them over a colander and a bowl.
4) Sprinkle your salt and sugar evenly over the cucumbers and good it a good mix. Place the cucumbers into your fridge for at least 30 minutes to allow the cucumbers to pickle.
5) After 30 minutes, you will see the excess moisture in the cucumbers drawn out from the cucumbers. Discard the excess liquid (this would have otherwise diluted your sauce).
6) Place the cucumbers in a bowl and add the minced garlic, scallions and chilli flakes.
7) Heat a tablespoon of vegetable oil and pour it over the minced garlic, scallions and chilli flakes.
8) Add your black vinegar, sesame oil, soy sauce and toasted sesame seeds.
9) Toss well and allow to marinate for another 30 minutes before serving.
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Sunomono - Japanese CUCUMBER SALAD 酢の物 || Marinated Cucumber Appetizer #shorts
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#Recipe & Preparation link:
Sunomono is a popular Japanese #dish of #cucumber – an #appetizer or #salad. It is quite easy to #cook and you can make it in 15 minutes right before a meal time. And while you are preparing to serve to the table, leave this appetizer for half an hour and its taste will amaze.
#shorts
How to Make Sunomono (Japanese Cucumber Salad) (Recipe) 酢の物の作り方 (レシピ)
Need some cucumber inspiration? Try Sunomono or Japanese Cucumber Salad 4 ways! Marinated in vinegar, sugar, salt and soy sauce, this sweet & sour cucumber salad makes a perfect side dish. It's light, healthy and incredibly refreshing!
RECIPE starts ▶ 00:45
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Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Servings: 4
INGREDIENTS
2 Persian/Japanese cucumbers
½ tsp kosher salt
1 Tbsp dried wakame seaweed (2 g) (it will be 20-30 g after rehydrated)
½ Tbsp white and black sesame seeds (roasted/toasted)
- Seasoning -
4 Tbsp rice vinegar
2 Tbsp granulated sugar
½ tsp kosher salt
½ tsp soy sauce (or use GF soy sauce)
- Variations (each ingredient is added to the recipe above) -
4 pieces imitation crab meat (kanikama) (or real crab meat)
2 oz boiled octopus (60 g)
2 Tbsp shirasu (boiled salted baby anchovies) (12 g)
INSTRUCTIONS with step-by-step pics ▶
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How to Make Sunomono (Japanese Cucumber Salad) (Recipe) 酢の物の作り方 (レシピ)
30 Minute Cucumber Kimchi
Korean cucumber kimchi is a spicy and refreshing side dish that takes much less time and effort as traditional cabbage kimchi. It's a great addition to any Korean dinner table and can be enjoyed with a bowl or rice, stew, and several other side dishes. You can even enjoy it by itself as a refreshing cucumber pickle salad if you so desire. All you need is 30 minutes and you're on your way to enjoying this delicious Korean banchan.
Recipe available at costcokitchen.com
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Japanese CUCUMBER SALAD - Sunomono 酢の物 || Marinated Cucumber Appetizer. Recipe by Always Yummy!
Sunomono is a popular Japanese dish of cucumber – an appetizer or salad. It is quite easy to cook and you can make it in 15 minutes right before a meal time. And while you are preparing to serve to the table, leave this appetizer for half an hour and its taste will amaze.
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✅ Ingredients:
• fresh cucumber – 1,7 lb / 800 g
• chopped fresh ginger – 1 tsp
• sugar – 3 tbsp
• classic soy sauce – 2 tbsp
• rice vinegar – 2 tbsp
• sesame seeds – 1 tbsp
• sesame oil – 1 tsp
• salt – ½ tbsp
✔︎ You will need:
• 2 bowls
• vegetable slicer
• carving board
????Preparation:
1. If cucumber has a thick skin, peel it fragmentally making striped. If thin, no need to peel.
2. Cut the cucumber with a slicer into very thin slices, add the salt and toss neatly trying to not brake slices and leave for 10 minutes to give the juice out.
3. In a bowl combine the soy sauce, rice vinegar, sugar, sesame oil and chopped ginger until sugar melts.
4. Drain the cucumber juice, rinse the cucumber with cold water and squeeze lightly to get rid of water.
5. Add the prepared sauce, toss neatly and leave for 30 minutes.
6. Lay out into a serving bowl, sprinkle with the sesame seeds and serve to the table.
Advices:
1. Ginger can be changed for wakame seaweed to your taste.
2. Sesame oil can be replaced with vegetable.
3. Better take small cucumber as there are less seeds.