SUNOMONO of cucumber
SUNOMONO is a vinegared dish.
Non fatty inregients like vegetable, seaweed, white fish and chicken breast fillet seem to be suited to SUNOMONO.
Today I choose cucumber and seaweed, however
feel free to use other vegetables or seafood as ingredients.
It's more delicious to serve SUNOMONO cold expecially in summer.
INGREDIENTS -serves 4 persons-
cucumber |
3 |
|---|---|
dried seaweed |
100g |
rice vinegar |
50cc |
MIRIN |
50cc |
fish powder |
1 teaspoon |
sugar |
1 teaspoon |
soysauce |
1 teaspoon |
grated sesami seeds |
1 or 2 tablespoon |
salt |
|
PREPARATIONS
1. Precook
Wash cucumbers and be coated with salt on surfice. Put cucumbers on the board and roll them to rub salt into.Then leave for a while.
2. Mix vinegar sauce
Mix vinegar, MIRIN, sugar, soysauce and fish powder in a bowl.
3. Cut cucumbers
Slice cucumbers.
4. Squeeze off water
Squeeze water off from salted cucumbers and add in the bowl.
5. Add seaweed and sesami
Add seawed and grated sesami seeds in the bowl.
6. Mix well!
Mix all ingredients well!
7. Ready!
Now, it's ready to eat!
 | You can add SHISO, Japanese basil, to SUNOMONO of cucumber. |
