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Japanese Pickled Cucumber

Japanese Pickled Cucumber

This is a delightfully fresh, light pickled salad. It’s a perfect accompaniment to any Japanese dish. I think it’s called Sunomono.

1 hour, most of which is spent waiting

1 continental cucumber (or 2-3 Lebanese cucumbers)
1-2 ts Kosher salt

⅔ cup rice wine vinegar
¼ cup caster sugar
1 teaspoon premium soy sauce
1 ts mirin
1 teaspoon sesame oil

2 – 3 TB sesame seeds for serving

Mandolin or Spiraliser

1 – Prepare the cucumber by using a mandolin or a Spiraliser on the finest setting. Add the salt and mix. Wait 10-20 minutes for the liquid to be drawn out.

2 – Combine vinegar, sugar, soy sauce, mirin and sesame oil in a medium non-metallic bowl. Whisk until sugar is dissolved.

3 – Drain and squeeze the excess juice from the cucumber.

4 – Add cucumbers to vinegar mixture. Mix and leave for 30 minutes – 2 hours.

5 – Remove from liquid and garnish with sesame seeds to serve.