Quick Cucumber Sunomono
This dish is about texture as much as it is about flavor. By pulling the water out of the cucumber before adding the dressing, you ensure the slices remain firm and don't turn mushy while sitting on the table.
Control the crunch through proper salting
The salt step is mandatory; skip it, and your cucumber will bleed water into the vinegar, diluting the seasoning entirely.
- mandoline or sharp chef's knife
- mixing bowl
- colander
What goes in.
- 2Japanese cucumbers (or English hothouse)
- 1 tspkosher salt
- 4 tbspunseasoned rice vinegar
- 1 tbspgranulated sugar
- 1/2 tspsoy sauce
- 1 tsptoasted sesame seeds
Removing structural water
After salting, gather the cucumber slices in a clean kitchen towel and twist firmly to wring out the brine. The slices should feel limp but retain their snap.
The method.
Slice
Use a mandoline to cut the cucumbers into coins exactly 1/8-inch thick. Uniformity ensures even seasoning.
Salt
Place slices in a bowl and sprinkle with kosher salt. Toss by hand and let sit for 10 minutes until beads of water form on the surface.
Wring
Transfer the cucumbers to a towel and squeeze tightly to remove all excess moisture.
Dress
Whisk the rice vinegar, sugar, and soy sauce in a small bowl until the sugar dissolves completely. Add the cucumber slices and toss well.
Finish
Garnish with toasted sesame seeds and serve immediately while cold.
Other turns to take.
Wakame Sunomono
Rehydrate a tablespoon of dried seaweed in water, drain, and add to the cucumbers before tossing.
Spicy Addition
Add a thin slice of fresh red chili or a pinch of shichimi togarashi to the dressing for heat.
When it doesn't go to plan.
Keep the cucumbers in the refrigerator until the moment you slice them; cold cucumbers stay crisper.
If using a standard cucumber with thick skin and large seeds, peel it partially in strips and scoop out the center seeds with a spoon before slicing.
Don't let the dressed cucumbers sit for more than an hour, or the vinegar will start to break down the vegetable tissue.
The ones that keep coming up.
Can I use apple cider vinegar instead of rice vinegar?
The flavor profile will be significantly sharper and fruitier. Stick to rice vinegar for the clean, mild acidity this dish requires.
Why use Japanese cucumbers?
They have thinner skins and fewer seeds than common garden cucumbers, making them ideal for raw preparations.
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