How to Make Japanese Cucumber Salad (Sunomono)

By Sudachi · 30 min

Ingredients

Instructions

1. Bring a pot of water, large enough to hold the whole cucumbers, to a rolling boil.
2. Meanwhile, put the julienned ginger in a bowl with 1 tbsp unseasoned rice vinegar, 1 tsp sugar, 1 tsp Japanese light soy sauce and 1 pinch dashi granules. Stir until the dashi dissolves, then let it steep.
3. Wash the 2 cucumbers and set them on a board. Sprinkle with ½ tsp coarse salt, roll them firmly back and forth on the board for 15–20 seconds, then rinse.
4. Fill a bowl with ice-cold water and place it near the stove.
5. Once the water boils, add the cucumbers and blanch them for 15 seconds.
6. Move the cucumbers straight into the ice water and cool for a few minutes.
7. Cut off the ends, then slice the cucumbers 2.0–2.5 mm thick.
8. Dissolve 1 tbsp salt in 500 ml cold water, add the sliced cucumber and soak for 10 minutes.
9. Lift the slices out by handfuls and squeeze gently but firmly until no more drops fall.
10. Put the slices in a dry bowl, add the ginger dressing and toss until every slice is coated.
11. Cover and chill for 20–30 minutes, mix again before serving.

Summarized from Sudachi's video. Watch it for the details.

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