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RECIPESarrowExtraarrowCrab & Cucumber Sunomono (Japanese Salad)
Crab & Cucumber <i>Sunomono</i> (Japanese Salad)
  Sunomono is a light salad made with sweet and sour vinaigrette and usually without oil. Rice vinegar has a light and mild sourness that goes well with delicate ingredients. Sunomono is one of many authentic Japanese dishes that's easy to make and delicious!

Ingredients (serves 2):

  • 3 oz. cucumber, Japanese or Persian preferred
  • A pinch of salt
  • 4 oz. crab meat, cooked, snow or king crab preferred

For Dressing:

  • 1 Tbsp. rice vinegar
  • 1 tsp. sugar
  • 1/3 tsp. salt
  • 1/2 tsp. soy sauce
  • 1 tsp. mirin (Japanese sweet rice wine)
  • 1 tsp. water or dashi (see dashi recipe
  • 1/8 tsp. grated fresh ginger
1

Put all ingredients for dressing in a small sauce pan, bring to a boil and set aside. Allow to cool.

2

Slice cucumbers thinly with a mandolin or a knife (if using American cucumber, peel and deseed before slicing). Place in a bowl, add a pinch of salt and mix well.

3

Check and remove any cartilages or shells from crabmeat and cut into bite size pieces. 

4

After dressing cools, squeeze out water from cucumbers and mix in half of the dressing. 

 

5

Place cucumbers and crabmeat in a bowl, pour remaining dressing and mix well.

6

Serve in individual bowls for an authentic presentation.

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