Sunomono Japanese Cucumber Salad

Revel in Refreshing Flavor with Sunomono Japanese Cucumber Salad

Embark on a culinary journey to Japan with Sunomono Japanese Cucumber Salad – a refreshing and vibrant dish that celebrates simplicity and flavor. This traditional salad showcases the crispness of English cucumbers, delicately dressed in a tangy-sweet marinade of rice wine vinegar and mirin, enhanced with the subtle nuttiness of roasted sesame seeds and a hint of heat from crushed red pepper flakes. Whether served as a palate cleanser between courses or as a light and refreshing side dish, Sunomono Japanese Cucumber Salad is a perfect balance of flavors and textures that will delight your senses. Join us as we explore the art of crafting this delightful salad, share tips for success, and even offer keto and low-carb versions for those with dietary preferences. Let’s dive into the culinary wonders of Japan together!

Ingredients

  • 1 large English cucumber, unpeeled, washed, and thinly sliced or shaved
  • 2/3 cup rice wine vinegar
  • 1/3 cup Mirin
  • 1 teaspoon roasted sesame seeds
  • 1 pinch crushed red pepper flakes

Instructions

  1. Prepare the Cucumber: Start by thinly slicing or shaving the English cucumber. You can use a mandoline slicer or a sharp knife to achieve thin, uniform slices. If desired, you can also create decorative patterns on the cucumber by scoring the skin with a fork before slicing.
  2. Make the Dressing: In a small bowl, combine the rice wine vinegar and Mirin. Stir well to mix the ingredients evenly, ensuring that the Mirin is fully incorporated into the vinegar.
  3. Marinate the Cucumber: Place the sliced cucumber in a shallow dish or bowl. Pour the rice wine vinegar and Mirin mixture over the cucumber, ensuring that all the slices are coated evenly. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  4. Toast the Sesame Seeds: While the cucumber is marinating, toast the sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning. Remove the sesame seeds from the skillet and set aside to cool.
  5. Assemble the Salad: Once the cucumber has marinated, transfer it to a serving dish using a slotted spoon to drain off any excess liquid. Sprinkle the toasted sesame seeds over the cucumber slices, followed by a pinch of crushed red pepper flakes for a touch of heat.
  6. Serve: Sunomono Japanese Cucumber Salad is best served chilled. Garnish with additional sesame seeds and fresh cilantro or mint leaves for a pop of color and flavor. Enjoy as a refreshing appetizer or side dish alongside your favorite Japanese-inspired meal.

Cook Notes and Variations

  • Cucumber Varieties: While English cucumbers are commonly used for Sunomono, you can also use Persian cucumbers or Japanese cucumbers for a slightly different texture and flavor profile. Just be sure to slice them thinly for the best results.
  • Adjusting the Sweetness: The sweetness of the salad can be adjusted to suit your taste preferences. If you prefer a sweeter flavor, you can increase the amount of Mirin in the dressing. Conversely, if you prefer a more tangy taste, you can reduce the amount of Mirin or increase the rice wine vinegar.
  • Adding Additional Ingredients: Feel free to customize your Sunomono salad by adding other ingredients such as thinly sliced radishes, julienned carrots, or diced bell peppers for added color and crunch. You can also incorporate seafood such as cooked shrimp or crabmeat for a heartier version of the salad.
  • Make-Ahead Option: Sunomono Japanese Cucumber Salad can be made in advance and stored in the refrigerator for up to 24 hours. However, it’s best to add the toasted sesame seeds and crushed red pepper flakes just before serving to maintain their freshness and flavor.

Keto and Low-Carb Versions

For those following a keto or low-carb diet, here’s how you can adapt Sunomono Japanese Cucumber Salad:

  • Keto Version: Replace the Mirin with a keto-friendly sweetener such as erythritol or monk fruit sweetener to reduce the carb content of the dressing. You can also omit the crushed red pepper flakes if you prefer a milder flavor profile.
  • Low-Carb Version: Similar to the keto version, substitute a low-carb sweetener for the Mirin and adjust the amount according to your taste preferences. Use roasted sesame seeds sparingly, as they contain some carbs, but they can still be enjoyed in moderation as part of a low-carb diet.

Frequently Asked Questions (FAQs)

Q: Can I use regular cucumbers instead of English cucumbers? A: While English cucumbers are ideal for their crisp texture and mild flavor, you can use regular cucumbers in a pinch. Just be sure to peel them and remove any seeds before slicing to prevent the salad from becoming watery.

Q: How long can I store Sunomono Japanese Cucumber Salad in the refrigerator? A: Sunomono salad can be stored in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh for optimal flavor and texture.

Q: Is Sunomono salad served as a side dish or appetizer? A: Sunomono Japanese Cucumber Salad can be served as both a side dish and an appetizer. Its refreshing flavor makes it a perfect accompaniment to a variety of Japanese dishes, or it can be enjoyed on its own as a light and healthy snack.

Sunomono Japanese Cucumber Salad is a celebration of simplicity and freshness that embodies the essence of Japanese cuisine. With its crisp cucumber slices, tangy-sweet dressing, and aromatic sesame seeds, this salad is a delightful exploration of flavors and textures that will transport your taste buds to the heart of Japan.

So, embrace the beauty of simplicity and savor the vibrant flavors of Sunomono Japanese Cucumber Salad. Whether enjoyed as a side dish, appetizer, or light snack, it’s sure to brighten any meal and leave you craving more.

Indulge in the refreshing allure of Sunomono and elevate your culinary experience to new heights!