sunomono (vinegared cucumber)

Name: Sunomono (Vinegared Cucumber)
Prep time: 15 min
Cook time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 1 large cucumber, peeled if desired (if not peeling, wash well, since most cucumbers sold in us have a wax on them); 2 tablespoon(s) rice vinegar; 1 tablespoon(s) water; 2 teaspoon(s) sugar; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) peeled and grated fresh gingerroot

(6 ratings)

review

Recipe by

Mikekey *

@Mikekey

Seattle, WA

A light "salad" to accompany tempura or Japanese meals. Cook time is marinating time.

(6 ratings)

yield 4 serving(s)

prep time 15 Min

cook time 1 Hr

method No-Cook or Other

Ingredients For sunomono (vinegared cucumber)

1 lg

cucumber, peeled if desired (if not peeling, wash well, since most cucumbers sold in us have a wax on them)
2 Tbsp

rice vinegar
1 Tbsp

water
2 tsp

sugar
1/2 tsp

salt
1/2 tsp

peeled and grated fresh gingerroot

How To Make sunomono (vinegared cucumber)

1
Cut cucumber in half lengthwise and remove seeds with a teaspoon.

2
Slice crosswise onto thin slices.
3
Combine all other ingredients and pour over cucumbers in a bowl. Marinate at least 1 hour.
4
Serve as a salad or a relish.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

sunomono (vinegared cucumber)

Ingredients For sunomono (vinegared cucumber)

How To Make sunomono (vinegared cucumber)

Categories & Tags for Sunomono (Vinegared Cucumber):