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How To make Sunomono Or Japanese Noodle and Cucumber Salad
5 To 6 oz. of dry vermicelli
Noodles 6 T Rice vinegar
4 t Sugar
2 t Soy sauce
1 t Salt
1 To 2 tbsp of sesame seeds
1 Medium-sized cucumber
- extra sesame seeds for the Top - scallion greens, thinly Sliced-optional (I used the Scallions greens) 1) Cook the noodles in boiling water until just tender. Drain and rinse in
cold water. Drain thoroughly, and transfer to a medium-sized bowl. (My advice, store in water if not using right away!) 2) Add vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover and chill until cold. (Don't chill for too long or the noodles will stick together. I did this but was able to save it by adding more rice vinegar until the noodles separated again. It tasted great.) 3) Peel adn seed the cucumber. Cut into quarters lengthwise, then into thin pieces. If not serving right away, wrap the cucumber pieces in a plastic bag or plastic wrap and refrigerate. 4) To serve, divide the noodles amon 4 or 5 serving bowls. Top with a small handful of cucumber slices, a light sprinkling of sesame seeds, and , if desired, a few very thin slices of scallion greens. Serve cold. This salad is subtle adn very refreshing. There is a variety of textures-chewy cold noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and smooth cucumber slices. Sweet, salt, and vinegar combine harmoniously, each understated but very much present. Everything except the cucumbers and toppings can be combined several days ahead of time. (I beg to differ on this claim because, if you don't keep the boiled noodles in cold water while setting them aside, they will stick together.) The cucumbers can be prepared ahead also, and kept separate until serving. Note: The dressing contains no oil. ( However the sesame seeds do) Prep time: 15 minutes, plus chilling time, Yield: 4 to 5 servings Bon Appetit! Tina Dupart (tdupart@cisco.com) Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Fatfree Digest [Volume 9 Issue 6] June 27, 1994
How To make Sunomono Or Japanese Noodle and Cucumber Salad's Videos
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Japanese cucumber salad (Sunomono-酢の物)|Nicole's Kitchen
This japanese cucumber salad is a very easy, refreshing and healthy side dish.
It's perfect in the summer but I enjoy it any time especially when enjoying some sweet japanese dishes like nikujaga . This slightly sour salad is perfect in this combination.
It is also very easy to put together, it doesn't take longer than 15 minutes and also it doesn't necessitates a lot of ingredients.
While the classic version takes only cucumbers and wakame seaweed, it can easy be improved by adding imitation crab meat, boiled octopus (sashimi octopus) or baby anchovies.
Please give this delicious salad a try.
#japanesecucumbersalad#sunomono
Created by InShot:
Quick & Refreshing Spicy Asian Cucumber Salad
Spicy Asian Cucumber Salad. A crispy, refreshing and spicy cucumber salad. Seasoned with soy sauce, rice vinegar, garlic, green onions, sugar, sesame oil, sesame seeds and chili oil. Perfect as a side dish. Recipe:
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Japanese CUCUMBER SALAD - Sunomono 酢の物 || Marinated Cucumber Appetizer. Recipe by Always Yummy!
Sunomono is a popular Japanese dish of cucumber – an appetizer or salad. It is quite easy to cook and you can make it in 15 minutes right before a meal time. And while you are preparing to serve to the table, leave this appetizer for half an hour and its taste will amaze.
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✅ Ingredients:
• fresh cucumber – 1,7 lb / 800 g
• chopped fresh ginger – 1 tsp
• sugar – 3 tbsp
• classic soy sauce – 2 tbsp
• rice vinegar – 2 tbsp
• sesame seeds – 1 tbsp
• sesame oil – 1 tsp
• salt – ½ tbsp
✔︎ You will need:
• 2 bowls
• vegetable slicer
• carving board
????Preparation:
1. If cucumber has a thick skin, peel it fragmentally making striped. If thin, no need to peel.
2. Cut the cucumber with a slicer into very thin slices, add the salt and toss neatly trying to not brake slices and leave for 10 minutes to give the juice out.
3. In a bowl combine the soy sauce, rice vinegar, sugar, sesame oil and chopped ginger until sugar melts.
4. Drain the cucumber juice, rinse the cucumber with cold water and squeeze lightly to get rid of water.
5. Add the prepared sauce, toss neatly and leave for 30 minutes.
6. Lay out into a serving bowl, sprinkle with the sesame seeds and serve to the table.
Advices:
1. Ginger can be changed for wakame seaweed to your taste.
2. Sesame oil can be replaced with vegetable.
3. Better take small cucumber as there are less seeds.
pickled cucumber | japanese style sunomono (with rice vinegar)
need a simple way to enjoy your cucumbers? this sunomono (酢の物 - vinegared thing in japanese) is my #1 favorite way to enjoy them and perhaps they may soon be yours too!????
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sometimes simple is best. sometimes simple works. and sunomono is about as simple as it gets. and it works. sunomono translated is 'vinegared thing' and that's what you're making with these japanese cucumbers. sunomono recipes don't deviate much aside from the vinegar part usually youll just add sugar and maybe something like soy sauce or mentsuyu (noodle soup base) like we used today. ✔
???? the key to making this and many japanese pickles is to remove the water from the vegetables. if you remember from science class water always flow into saltier/sugarier (is that a word?) liquids from less salty/sugary liquids, hence if you don't remove enough water from your vegetables, your japanese pickles will turn into a diluted japanese vegetable soup.
there are a couple of ways to do this, one is with salt. and the second is by force! (squeezing and pressing it out). both of these techniques in combination will give you the ideal (slightly dehydrated japanese cucumber) that you're going for. ????????
to help minimize salt intake i'd also recommend rinsing the pickles lightly in running water prior to squeezing. chances are you already get plenty of salt from other areas of your diet.????
???? what do you think? have you tried to make sunomono before? if so whatd you put in it? and if not, would you try this one? lmk in the comments! ⚡
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Japanese Cucumber Salad Sunomono
Discover the secrets of making Japanese Cucumber Salad sunomono in this step-by-step video tutorial. This refreshing and zesty salad is a breeze to prepare, making it the ideal addition to your next meal.
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Full recipe with full step-by-step pictures |
Ingredients:
2 Persian, Japanese Kyuri or Baby Cucumbers
1 tsp Salt
1 tbsp Dried Seaweed
2 tsp Sweetener (your preferred sweetener)
2 tbsp Rice Vinegar
1/2 tsp Soy Sauce
1 tsp Toasted Sesame Seed
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