Welcome to the delightful world of Sunomono, a Best Sunomono Recipe classic Japanese cucumber salad that is as refreshing as it is simple to make. This tangy, sweet, and slightly savory dish is a staple in Japanese cuisine, often served as a palate cleanser alongside rich meals. For anyone seeking the best Sunomono recipe, this guide will walk you through creating an authentic and incredibly delicious version at home. Whether you’re a fan of a simple Sunomono cucumber salad or want to try a Sunomono salad with crab, this recipe is versatile and perfect for any occasion. Let’s demystify the Sunomono pronunciation (it’s “soo-no-mono”) and get ready to make the best Sunomono recipe Japanese chefs would approve of.
For a delightful end to your Japanese-inspired meal, consider serving a light dessert. A plate of chocolate caramel apple slices offers a sweet and crunchy finish that complements the meal perfectly. Alternatively, a batch of rich and fudgy caramel apple brownies makes for a truly indulgent treat.”
Table of Contents
Prep Time & Servings
- Preparation Time: 15 minutes
- Cooking Time: 0 minutes
- Servings: 4
Equipment
- A sharp knife or mandoline slicer
- A medium-sized mixing bowl
- A small whisk or fork
- A glass jar or small bowl for the dressing
Ingredients
The beauty of this Sunomono salad lies in its simplicity. Here are the essential Sunomono salad ingredients you will need:
▢ 2 large English cucumbers (or 4-5 Persian cucumbers), thinly sliced
▢ 1 tsp salt (for drawing out moisture)
▢ ¼ cup rice vinegar
▢ 2 tbsp sugar
▢ 1 tbsp soy sauce
▢ 1 tsp sesame oil (a key ingredient for Japanese cucumber salad)
▢ 1 tbsp mirin (sweet rice wine)
▢ Optional: 2-3 oz imitation crab meat, shredded (for Sunomono salad with crab)
▢ For garnish: 1 tsp toasted white sesame seeds, thinly sliced nori (seaweed)
Instructions Make Best Sunomono Recipe
Follow these simple steps to learn how to make Sunomono:
- Prepare the Cucumbers: Place the thinly sliced cucumbers in a colander set over a bowl. Toss them with 1 teaspoon of salt and let them sit for about 10 minutes. This step draws out excess water, ensuring your Sunomono cucumber salad stays crisp and isn’t watery.
- Make the Dressing (Sunomono Sauce): While the cucumbers are draining, prepare the dressing. In a small bowl or jar, combine the rice vinegar, sugar, soy sauce, sesame oil, and mirin. Whisk vigorously until the sugar is completely dissolved. This tangy-sweet Sunomono sauce is the heart of the dish.
- Squeeze and Combine: After 10 minutes, firmly squeeze the cucumbers with your hands or press them in the colander to remove as much liquid as possible. Transfer the dry cucumbers to a clean mixing bowl.
- Toss and Marinate: Pour the prepared Sunomono sauce over the cucumbers. Gently toss everything together until the cucumbers are evenly coated. If you are adding crab, mix it in at this stage.
- Chill and Serve: For the best flavor, cover the bowl and let the salad marinate in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld beautifully.
- Garnish: Just before serving, garnish with toasted sesame seeds and nori strips for an extra layer of flavor and texture.
Notes / Tips
- Nami’s Recipe Tips: For an authentic touch, a drop of dashi (Japanese soup stock) in the dressing can add a subtle umami depth, a tip often shared by renowned chefs like Nami from Just One Cookbook.
- Cucumber Choice: English or Persian cucumbers are ideal because they have fewer seeds and thinner skins, resulting in a better texture for this Japanese cucumber recipe.
- Make Ahead: You can prepare the dressing a day in advance and store it in the fridge. However, only toss it with the cucumbers shortly before serving to maintain their crispness.
- Variations and Customizations: Feel free to add very thin slices of red onion, shredded carrots, or even a sprinkle of shichimi togarashi (Japanese seven-spice blend) for a different twist.
What to Serve with Sunomono
This versatile Japanese cucumber salad is the perfect side dish. It pairs wonderfully with grilled fish like salmon or teriyaki chicken, acts as a refreshing counterpoint to rich sushi rolls, and is a fantastic addition to any bento box. Its light and clean flavors help balance heavier meals.
FAQ (Frequently Asked Questions)
Q: What is Sunomono?
A: Sunomono (酢の物) translates to “vinegared things” in Japanese. It refers to a category of simple, vinegared salads, with cucumber being the most common and popular base.
Q: Can I make a vegan version?
A: Absolutely! This Sunomono recipe is naturally vegan without the crab. Just ensure you’re using a vegan-friendly sugar and mirin.
Q: How long does it last in the fridge?
A: It’s best enjoyed fresh on the day it’s made. The cucumbers will continue to release water, making the salad soggy over time.
