Sunomono (Japanese cucumbers)
Votes: 4
Time: 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Sunomono (Japanese cucumbers) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large greenhouse cucumber or 2-3 ground cucumbers
- 1 teaspoon of salt
- 2 tbsp. l. rice wine vinegar
- 1 tbsp. sugar
- 1 drop of soy sauce
We recommend
Recipes with similar ingredients: cucumbers, seaweed, crab meat, soy sauce, mirin (rice wine), shrimps
Cooking the dish according to the recipe:
- Peel the cucumber and slice it into thin slices. Sprinkle the sliced cucumber with salt and let it sit for a few minutes. Squeeze out any excess liquid.
- In a bowl, combine vinegar, sugar, and soy sauce and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual bowls.
You can add wakame (seaweed), crab and shrimp.
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