In Japanese restaurants, Sunomono salad is often served as a side dish. It is generally a sweet, tangy, cucumber and seafood salad. This is my take on it:
First, the absolute basic:
- 1 medium cucumber
- 1 T sugar
- 2 T distilled or rice wine vinegar
- 1 T mild Extra Virgin Olive Oil
1) Peel and slice cucumber thinly, either in half or as whole discs.
2) Wisk or stir together the liquids.
3) Place slices in shallow bowl, and pour mixture on top.
4) Let marinate if desired, and serve slightly chilled.
My favorite (yet time consuming) method is to let this sit covered, overnight, in the fridge. The result is that the cucumbers are softened considerably, and provides a unique texture and taste.
Actual recipies for Sunomono vary quite a bit, as the term literally means 'vinegared salad.' Typically you will find either seaweed or seafood in such a dish.
For best results, limit yourself to one or two additional choices. Most choices will turn this into a munch food. Optional ingredients include:
- Peeled and seeded tomato
- Sliced avocado
- Strips of fish, like mackeral
- Chunks of shrimp, scallops, crab, or squid
- Daikon radish slices
- Parsley or chives
- Seaweed
- Pinch of Salt
- Dash of soy sauce
- Squeeze of lemon
As you can see, this can be very Wai-friendly, or an exceptional munch food.
Oh, BTW, I discovered that without the olive oil, it is easy to eat a lot of this. Sunomono is traditionally used to increase appitite, so don't say I didn't warn you!
Enjoy!
Sunomono (sweet, tangy, cucumber and seafood salad)
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