Sunomono Recipe: How to Make Japanese Cucumber Salad
Written by MasterClass
Last updated: Oct 27, 2024 • 1 min read
Learn how to make a refreshing Japanese cucumber salad (sunomono) with a simple vinegar dressing.
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What Is Sunomono?
Sunomono (vinegared things) is a salad that features a rice vinegar or lemon-based dressing and is typically served in small bowls as a side dish or appetizer. You can make Sunomono with any vegetable, but one of the easiest and most popular varieties of sunomono is made with Japanese cucumbers.
Sunomono vs. Aemono: What’s the Difference?
There are two terms generally used for salads in Japanese: sunomono, which means “vinegared things,” and aemono, which translates to “combined things.” Sunomono typically features a thin, rice vinegar- or lemon-based dressing, while aemono dressings are often thicker and incorporate pureed tofu, miso, and/or egg yolk.
What Is Japanese Cucumber?
Japanese cucumbers, known as kyuri in Japan, are long, slender cucumbers with thin, edible skin and small undeveloped seeds. Japanese cucumbers are known for their mild, melon-like flavor. You can substitute Japanese cucumbers with Persian cucumbers, which are about half as long and have similarly thin skin and edible seeds. English cucumbers are longer and thicker than Japanese cucumbers, with more pronounced seeds. To substitute English cucumbers for Japanese cucumbers, peel the skin and remove the seeds.
Simple Sunomono Salad Recipe
makes
prep time
20 mintotal time
20 minIngredients
- 1
Slice cucumber into thin slices using a mandoline or sharp knife.
- 2
In a medium bowl, combine sliced cucumbers with salt and toss. Let sit for 10 minutes.
- 3
Make the vinegar dressing. In a small bowl, whisk vinegar, dashi or water, soy sauce, and sugar to dissolve.
- 4
Rinse the salted cucumbers in cold water and drain in a colander or fine mesh strainer. Gently squeeze to remove as much liquid as possible.
- 5
Transfer cucumber slices to a large bowl and combine with vinegar dressing.
- 6
Squeeze the rehydrated wakame seaweed to remove any excess liquid and add to the vinegar salad.
- 7
Add crab meat, if using, and toss to coat.
- 8
To serve, divide salad among small bowls and drizzle with any remaining vinegar dressing at the bottom of the bowl.
- 9
Sprinkle with sesame seeds.
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