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The preparation:
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First, slice the cucumber into thin rounds.
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Then place them in a freezer bag.
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Season them with a little salt and sesame seeds.
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Add the rice vinegar and soy sauce.
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Take a handful of wakame and add it to the cucumbers.
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Last but not least, add the sugar and dashi powder.
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Mix everything well (just shake the freezer bag) and place it in the refrigerator for about two hours.
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Garnish the Kyurino no Sunomono with some sesame seeds and chili and your Japanese cucumber salad is ready!
Table of contents:
Kyuri no Sunomono is a Japanese cucumber salad. It tastes sweet and sour, is incredibly healthy and is a great side dish for many dishes. It is super easy and quick to prepare. Just be patient when marinating, as this is the only way it can develop its full flavor.
What does Sunomono mean?
“Su” means vinegar in Japanese and “Sunomono” are dishes that are pickled in a lot of vinegar, usually salads. Since the acidity of the vinegar stimulates the appetite, these dishes are served as a side dish to the main course. Although Sunomono is just a general term, it is usually this cucumber salad that is meant when people talk about it in Japan.
When is Kyuri no Sunomono enjoyed?
As the salad is served cold, it is a pleasant refreshment on hot summer days. Conveniently, this is also the harvest season for cucumbers and they can be processed super fresh. Kyuri no Sunomono goes very well with grilled fish and meat, and another plus point is that you don't even have to turn on the stove to prepare it.
Why should I make Kyuri no Sunomono at home?
It is the perfect side dish if you want to have the Japanese taste on your plate quickly and easily. Moreover, the cucumber salad is very healthy, can be prepared well in advance and goes well with many Japanese main courses.
Tips for making delicious Kyuri no Sunomono
Choose the right cucumber!
Cucumber is not equal to cucumber. Japanese cucumbers are a little crispier and have fewer seeds than German cucumbers, so they are not as watery. In many supermarkets you can find Persian cucumbers, which you can also use. You should definitely make sure that the selected cucumbers have few seeds and are not watery. Here you will find an article about the different Japanese vegetable varieties and their special features.
Salt the cucumber
Be sure to pay attention to the order and salt the cucumber first. The salt binds the water from the cucumber and makes it even crispier.
Prepare the Wakame seaweed
Use fresh Wakame seaweed. If you use dried, you must first soak it in water until it becomes soft.
Add toppings
Get creative and try different toppings like anchovies, sashimi or crab meat to adapt the traditional recipe to your taste.
Comments
Hallo, ich wollte mal fragen, ob es eine Alternative für Reisessig gibt? Liebe Grüße!