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.