Japanese pickled cucumber sunomono recipe for four
Recipe shopping list — copy the items into Valedo.
This lightly pickled cucumber salad serves four alongside rice, sushi, or fish. It is meant to be eaten within two days.
Ingredients
English cucumbers
2
Kosher salt
1 teaspoon
Rice vinegar
1/4 cup
Granulated sugar
1 tablespoon
Low-sodium soy sauce
1 teaspoon
Toasted sesame seeds
1 teaspoon
How to make it
- Slice cucumbers very thinly and toss with salt; let stand for 10 minutes. 2. Rinse the cucumber slices and squeeze out excess moisture. 3. Whisk vinegar, sugar, and soy sauce until the sugar dissolves. 4. Toss cucumbers with the dressing, chill for 20 minutes, and top with sesame seeds.
FAQ
Who is "Japanese pickled cucumber sunomono recipe for four" for?
This lightly pickled cucumber salad serves four alongside rice, sushi, or fish. It is meant to be eaten within two days.
What do I need to buy for "Japanese pickled cucumber sunomono recipe for four"?
This list has 6 items, including English cucumbers, Kosher salt, Rice vinegar, and Granulated sugar. Cross off what you already own, then buy the rest.
Do I need every item on "Japanese pickled cucumber sunomono recipe for four"?
No. Use it as a starting checklist for Japanese pickled cucumber sunomono recipe for four. Cross off what you already have—often that includes English cucumbers—and add anything your situation still needs.
Does "Japanese pickled cucumber sunomono recipe for four" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Slice cucumbers very thinly and toss with salt; let stand for 10 minutes. 2. Rinse the cucumber slices and squeeze out excess moisture. 3. Whisk vinegar, sugar, and soy sauce until the sugar dissolves. 4. Toss cucumbers with the dressing, chill for…
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