Japanese Cucumber Salad Recipe: A Refreshing Summer Side Dish
Japanese cucumber salad, also known as sunomono, is a simple yet incredibly refreshing side dish perfect for hot summer days. Its crisp cucumbers, tangy rice vinegar dressing, and subtle seasonings make it a delightful complement to grilled meats, sushi, or simply enjoyed on its own. This recipe provides a step-by-step guide to making this beloved Japanese staple.
Ingredients You'll Need:
This recipe is easily adjustable to your taste and the quantity you need.
- Cucumbers: 2 Japanese cucumbers (or 1 large English cucumber, peeled and seeded). Japanese cucumbers are preferred for their delicate flavor and less watery texture.
- Rice Vinegar: 2 tablespoons. Provides the essential tangy base.
- Sugar: 1 tablespoon. Balances the acidity of the vinegar.
- Soy Sauce: 1 teaspoon. Adds a savory depth of flavor.
- Sesame Oil: ½ teaspoon. Offers a nutty aroma and subtle flavor.
- Salt: ¼ teaspoon (or to taste). Enhances the flavors and helps draw out moisture from the cucumbers.
- Optional additions:
- Sesame Seeds: 1 tablespoon, toasted, for added texture and flavor.
- Shichimi Togarashi: A pinch, for a touch of spice.
- Bonito Flakes (Katsuobushi): A small handful, for a unique umami flavor.
Step-by-Step Instructions:
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Prepare the Cucumbers: Wash the cucumbers thoroughly. If using English cucumbers, peel them and remove the seeds. Then, thinly slice the cucumbers using a mandoline slicer or sharp knife. For a more delicate salad, consider using a julienne peeler or even a vegetable spiralizer for ribbons. The thinner the slices, the better the salad will absorb the dressing.
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Salt the Cucumbers: Place the sliced cucumbers in a colander and sprinkle generously with salt. Let them sit for about 10-15 minutes. This will draw out excess moisture, resulting in a crisper, more flavorful salad.
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Rinse and Drain: After 10-15 minutes, rinse the cucumbers under cold water to remove excess salt. Squeeze out as much water as possible using your hands or a clean kitchen towel. This step is crucial for a successful salad.
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Make the Dressing: In a small bowl, whisk together the rice vinegar, sugar, soy sauce, and sesame oil until the sugar is completely dissolved.
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Combine and Serve: Add the drained cucumbers to the bowl with the dressing and gently toss to coat evenly. If using any optional ingredients (sesame seeds, shichimi togarashi, or bonito flakes), add them now and gently mix. Serve immediately or chill for later. The flavors will meld even more beautifully if you allow the salad to sit in the refrigerator for at least 30 minutes.
Tips and Variations:
- For a spicier kick: Add a pinch of red pepper flakes or a few drops of sriracha to the dressing.
- Add some crunch: Incorporate thinly sliced carrots, daikon radish, or finely chopped scallions.
- Make it a complete meal: Add cooked chicken, shrimp, or tofu for a protein boost.
This refreshing Japanese cucumber salad is the perfect way to beat the heat and add a touch of Japanese culinary flair to your meal. Enjoy!
