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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! |
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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
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1 Put all ingredients for dressing in a small sauce pan, bring to a boil and set aside. Allow to cool. |
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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. |
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3 Check and remove any cartilages or shells from crabmeat and cut into bite size pieces. |
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4 After dressing cools, squeeze out water from cucumbers and mix in half of the dressing.
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5 Place cucumbers and crabmeat in a bowl, pour remaining dressing and mix well. |
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6 Serve in individual bowls for an authentic presentation. |
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