Ingredients (serves 2)
- 2 cucumbers
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- ¼ tsp salt
- A little freshly grated ginger
- Sesame seeds (to serve)
About rice vinegar: Rice vinegar is made from fermented rice. It has a milder, less acidic flavour than wine vinegar, with an acetic acid content of 4–5% (compared to 5–8% for wine vinegar). If you can’t find rice vinegar, apple cider vinegar makes a good substitute.
Instructions
- Peel the cucumbers and slice them into very thin rounds (use a mandoline if you have one).
- Place the cucumber slices in a bowl, sprinkle with salt and leave for a few minutes to draw out the excess moisture.
- Cover the cucumber slices with the rice vinegar and leave for 2 minutes.
- In a small bowl, mix together the soy sauce, sugar and grated ginger.
- Pour this mixture over the cucumbers and toss to combine.
- Refrigerate for at least 1 hour to allow the flavours to develop.
- Sprinkle with sesame seeds just before serving.
良い食欲！ 🥒🇯🇵
Tip: Sunomono is a perfect light side dish alongside onigiri or ramen. It keeps for up to 2 days in the fridge.