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How To make Sunomono Or Japanese Noodle and Cucumber Salad
5 To 6 oz. of dry vermicelli
Noodles 6 T Rice vinegar
4 t Sugar
2 t Soy sauce
1 t Salt
1 To 2 tbsp of sesame seeds
1 Medium-sized cucumber
- extra sesame seeds for the Top - scallion greens, thinly Sliced-optional (I used the Scallions greens) 1) Cook the noodles in boiling water until just tender. Drain and rinse in
cold water. Drain thoroughly, and transfer to a medium-sized bowl. (My advice, store in water if not using right away!) 2) Add vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover and chill until cold. (Don't chill for too long or the noodles will stick together. I did this but was able to save it by adding more rice vinegar until the noodles separated again. It tasted great.) 3) Peel adn seed the cucumber. Cut into quarters lengthwise, then into thin pieces. If not serving right away, wrap the cucumber pieces in a plastic bag or plastic wrap and refrigerate. 4) To serve, divide the noodles amon 4 or 5 serving bowls. Top with a small handful of cucumber slices, a light sprinkling of sesame seeds, and , if desired, a few very thin slices of scallion greens. Serve cold. This salad is subtle adn very refreshing. There is a variety of textures-chewy cold noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and smooth cucumber slices. Sweet, salt, and vinegar combine harmoniously, each understated but very much present. Everything except the cucumbers and toppings can be combined several days ahead of time. (I beg to differ on this claim because, if you don't keep the boiled noodles in cold water while setting them aside, they will stick together.) The cucumbers can be prepared ahead also, and kept separate until serving. Note: The dressing contains no oil. ( However the sesame seeds do) Prep time: 15 minutes, plus chilling time, Yield: 4 to 5 servings Bon Appetit! Tina Dupart (tdupart@cisco.com) Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Fatfree Digest [Volume 9 Issue 6] June 27, 1994
How To make Sunomono Or Japanese Noodle and Cucumber Salad's Videos
Sunomono |Japanesecucumbersalad| how to make |キュウリのサラダ|Japanese Addiction by chef Alvino
Japanesecucumbersalad| how to make |キュウリのサラダ|Japanese Addiction by chef Alvino
Recipe
Cucumber -2large
Sesame seeds white -1&1/2teaspoon
Rice vinegar -2table spoon
Sugar - 1tablespoon
Soya sauce 1table spoon(light)
Salt 1- 1/2teaspoon
Follow me step by step on how to make cucumber salad (sunomono) a side dish served with many Japanese food .
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Fresh Sunomono: Simple Japanese Cucumber Salad Recipe #Shorts #Sunomono
Fresh Sunomono: Simple Japanese Cucumber Salad Recipe
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Looking for a light and refreshing addition to your meals? Try this Japanese Sunomono Salad, also known as a cucumber salad! It's easy, healthy, and takes less than 10 minutes to prepare!
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Sunomono-Japanese Summer Dish (RECIPE) 酢の物は、美味しいですよね。
Sumonomo or Namasu, is a traditional side dish that's easy to make and makes a great accompaniment to any meal. Subscribe for more videos!
酢の物は簡単でもう1品というとき、最適ですね。
INGREDIENTS
1 cucumber (preferably thin ones)
2 sticks imitation crab
2 tablespoons rice vinegar
1 tablespoon sugar
2 teaspoons salt
DIRECTIONS
Slice cucumbers thinly and put into a bowl. Add 1 teaspoon salt and massage. Set aside for 10-15 minutes. Squeeze out excess water out of cucumbers with hands. Add vinegar, sugar and 1 teaspoon salt. Mix with hands and chill in refrigerator for 30 ninutes. Top off with imitation crab and black sesame seeds if desired. Enjoy!
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・塩 小さじ2
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HOW TO MAKE: SUNOMONO JAPANESE CUCUMBER SALAD Sushi recipe by Sushibyjeorge TV. EP.51
HOW TO MAKE: SUNOMONO JAPANESE CUCUMBER SALAD Sushi recipe by Sushibyjeorge TV.
#sunomono
#Sushibyjeorgetv
#cucumbersalad
Ingredients:
Cucumber (2pcs)
Dry seaweed (1oz)
Rice vinegar (4 tbsp)
Salt (1/2 tbsp)
Soy sauce (1tbsp)
Sugar (1 tbsp)
Crab (3pcs stick)
Sirachu (2oz)
Tako 0ctopus (1 tentacle)
Add sesame seed for dressing (white sesame seeds)
I start making sushi in restaurant 10 years ago my dream is to have my own restaurant so i learn the the process you must have lot of patience and passion if you want to be a sushi chef you have to control your anger it comes to costumer you encounter. their the one who gonna teach you who learn making sushi and be creative its comes to food because their the one who eat your sushi trust in them. Do your work with passion do with determination.
Now my stepping stone to have a restaurant is doing catering for personal sushi chef i start this business for 4 years ago and making party trays if i have enough money i want my own sushi restaurant to start on. I still dreaming and i believe someday i got this never give up I love being a sushi chef i learn every day i ll do this till the rest of my life i like Japanese food i inspire every day.
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thank you mga ka sushi ???? till next episode
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Ebi Sunomono Salad with Organic Black Tiger Shrimp
Our Chef uses our Organic Black Tiger Shrimp to make this delicious Ebi sunomono Salad.