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Hey there, Culinary Adventurers! 🥒✨
Japanese Cucumber Salad , Let me share with you my absolute favorite Japanese Cucumber Salad recipe that’ll transport your taste buds straight to a cozy izakaya in Tokyo! This refreshing dish, known as Sunomono in Japanese, has become my go-to side dish for practically everything. After perfecting this recipe during my countless attempts to recreate that authentic Japanese flavor, I’m super excited to share all my tips and tricks with you!
The Ultimate Japanese Cucumber Salad Recipe
Ingredients Needed for Our Crunchy Creation
| Ingredients | Quantity | Notes |
|---|---|---|
| Japanese cucumbers | 2 medium | Persian or English cucumbers work too! |
| Sea salt | 1 teaspoon | Kosher salt is a great alternative |
| Rice vinegar | 3 tablespoons | Use unseasoned for better control |
| Sugar | 2 teaspoons | Adjust to taste |
| Soy sauce | 1 teaspoon | Use light soy sauce for a cleaner taste |
| Sesame seeds | 1 tablespoon | Toast them for extra flavor! |
| Wakame seaweed | 1 tablespoon | Optional but authentic |
Kitchen Equipment Needed
- Sharp knife (trust me, it makes all the difference!)
- Large mixing bowl
- Colander or strainer
- Paper towels
- Small bowl for dressing
- Measuring spoons
“The secret to perfect Japanese Cucumber Salad lies in the balance between salt and vinegar, creating that signature refreshing crunch that makes this dish irresistible.” – My Japanese cooking mentor
Let’s Make Some Magic!
- Start by washing those beautiful cucumbers! 🥒
- Slice them super thin (about 1/8 inch) – I like to use my sharpest knife for this
- Place cucumber slices in a colander and sprinkle with salt
- Let them hang out for about 10 minutes (this is crucial for that perfect crunch!)
- Meanwhile, whisk together the rice vinegar, sugar, and soy sauce
- Squeeze out excess water from cucumbers (really get in there!)
- Toss with our amazing dressing
- Sprinkle with toasted sesame seeds
Pro Tips from My Kitchen to Yours
- For extra crunch, ice bath those cukes after salting!
- Make extra dressing – it keeps well and is great on everything
- The thinner you slice, the more flavor they’ll absorb
- Don’t skip the salting step – it’s what gives that signature texture
Serving Suggestions
- Pair with grilled salmon for a complete Japanese meal
- Add to rice bowls for a refreshing crunch
- Serve alongside spicy dishes to cool things down
- Perfect for summer BBQs and picnics!
Nutritional Information (per serving)
- Calories: 35
- Carbs: 5g
- Protein: 1g
- Fat: 2g
- Fiber: 1g
Who Should Skip This Recipe!
- Those with severe sodium restrictions (though you can reduce the salt!)
- People with sesame allergies (just omit the seeds)
- If you’re on a strict keto diet (due to the sugar content)
- Those with sensitivities to vinegar-based dishes
My Personal Touch
You know what makes this recipe extra special to me? It reminds me of my first trip to Japan! I discovered this dish at a tiny family-run restaurant in Kyoto, and the sweet grandmother who owned the place shared her secret: “Always massage the cucumbers gently after salting – treat them with love!” Ever since then, I’ve followed her advice, and it makes all the difference!
External Links for More Japanese Inspiration
More Recipes You’ll Love
- Breakfast: Tamago Kake Gohan
- Lunch: Chicken Katsu
- Dinner: Miso Glazed Salmon
- Side Dishes: Japanese Pickled Vegetables
Want to get into more Japanese cooking? Leave a comment below and let me know what other recipes you’d love to learn! 🌟
Japanese Cucumber Salad (Sunomono)
Ingredients
- For the Salad:
- 2 medium Japanese cucumbers or 4 Persian cucumbers
- 1 teaspoon sea salt
- 1 tablespoon toasted sesame seeds
- 1 tablespoon wakame seaweed optional, but SO worth it!
- For our Amazing Dressing:
- 3 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 teaspoon light soy sauce
Instructions
- First things first - let's prep those cukes! Wash them thoroughly and slice them SUPER thin (about 1/8 inch). Pro tip: Use your sharpest knife for this! 🔪
- Time for our salt spa treatment! Place those cucumber slices in a colander, sprinkle with salt, and let them chill for 10 minutes. This is where the magic happens - they'll release their water and get extra crispy!
- While we wait, let's make our dressing! In a small bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar dissolves completely.
- Back to our cucumbers! Give them a gentle massage (yes, really!) and squeeze out all that excess water. Trust me, this step is CRUCIAL for that perfect texture!
- Place your squeezed cucumbers in a clean bowl and pour over our amazing dressing. Toss everything together with love!
- Now for the finishing touches - sprinkle those toasted sesame seeds all over and if you're using wakame, add that too!
- Let it sit for about 5 minutes to let all those flavors get cozy with each other.
Notes
Nutrition Information (per serving)
- Calories: 35
- Total Fat: 2g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugar: 3g
- Protein: 1g
