10 Minute Sunomono (Japanese Cucumber Salad) is a delightful, quick-to-make dish that captures the essence of Japanese cuisine. This refreshing salad brings together crisp cucumbers and a vibrant dressing, making it perfect for any occasion, be it a summer barbecue or a cozy family dinner. Its unique blend of flavors and textures makes it a standout side dish that complements various meals.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes, this salad is perfect for busy weeknights.
- Refreshing Flavor: The tangy dressing enhances the natural crunch of the cucumbers, making each bite invigorating.
- Versatile Side Dish: Pairs well with grilled meats, sushi, or as part of a larger Asian-inspired meal.
- Healthy Choice: Low in calories and packed with vitamins, it’s a guilt-free addition to your table.
- Customizable: Feel free to add other vegetables or toppings to make it your own.
Tools and Preparation
To prepare your 10 Minute Sunomono (Japanese Cucumber Salad), you’ll need some essential kitchen tools. These will help you achieve the best results with ease.
Essential Tools and Equipment
- Mandoline slicer
- Mixing bowl
- Whisk
- Serving bowl
Importance of Each Tool
- Mandoline slicer: Ensures perfectly thin cucumber slices for an even texture and quicker preparation.
- Mixing bowl: Provides ample space to combine ingredients without spilling.
- Whisk: Helps dissolve sugar efficiently in the dressing for a smooth consistency.
Ingredients
Sunomono salad is a refreshing Japanese cucumber salad with crisp, thin slices of cucumber tossed in a tangy Japanese dressing of rice vinegar, soy sauce & sugar.
For the Salad
- 1 large Japanese cucumber (see Note 1)
- 1 teaspoon sea salt
For the Dressing
- 2 tablespoons rice apple vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame seeds
How to Make 10 Minute Sunomono (Japanese Cucumber Salad)
Step 1: Prep the Cucumbers
Use a mandoline to thinly slice the cucumbers. Toss the sliced cucumbers with sea salt and let stand until moisture is drawn out, about 3 to 6 minutes depending on thickness. Squeeze out the excess moisture. Taste and rinse if it’s too salty; otherwise, leave it as is.
Step 2: Make the Dressing
In a mixing bowl, combine the rice apple vinegar, sugar, soy sauce, and sesame seeds. Whisk well to dissolve the sugar completely.
Step 3: Serve
Toss the prepared cucumbers with the dressing. Serve immediately or chill before serving for enhanced flavor. Enjoy!
How to Serve 10 Minute Sunomono (Japanese Cucumber Salad)
10 Minute Sunomono is a versatile dish that can elevate any meal. Its refreshing taste pairs beautifully with various dishes, making it a perfect side salad for any occasion.
As a Side Dish
- Complements grilled meats: This salad adds a light and tangy element alongside grilled chicken or beef.
- Pairs well with sushi: Enjoy it as a refreshing counterpart to rich sushi varieties.
In a Bento Box
- Perfect for lunch: Pack the salad in a bento box along with rice and protein for a balanced meal.
- Adds color and crunch: The vibrant green of the cucumbers brightens up your lunch presentation.
With Asian Noodles
- Enhances noodle dishes: Serve it alongside cold noodle salads or stir-fried noodle dishes for extra texture.
- Balances flavors: The acidity cuts through heavier sauces, providing a refreshing contrast.
As an Appetizer
- Light starter: Serve small portions before the main course to awaken the palate.
- Easy party dish: This salad can be made ahead of time, making it ideal for gatherings.
How to Perfect 10 Minute Sunomono (Japanese Cucumber Salad)
To ensure your 10 Minute Sunomono turns out perfectly every time, follow these simple tips.
- Choose fresh cucumbers: Select firm, crisp Japanese cucumbers for the best texture and flavor.
- Thinly slice evenly: Use a mandoline to achieve uniform slices; this helps the cucumbers absorb the dressing better.
- Adjust seasoning: Taste the salad after mixing in the dressing; feel free to add more sugar or vinegar to suit your preference.
- Chill before serving: Letting the salad sit in the fridge enhances its flavors and provides a refreshing temperature.
- Experiment with toppings: Try adding shredded carrots or sliced radishes for added color and crunch.
Best Side Dishes for 10 Minute Sunomono (Japanese Cucumber Salad)
10 Minute Sunomono pairs wonderfully with various side dishes, enhancing your meal’s overall experience. Here are some great options to consider:
- Teriyaki Chicken: Juicy chicken glazed in sweet teriyaki sauce makes for a delightful pairing.
- Vegetable Tempura: Crispy tempura vegetables provide contrasting textures that complement the salad’s crunch.
- Steamed Edamame: Lightly salted edamame offers protein-rich satisfaction alongside the fresh cucumber salad.
- Miso Soup: A warm bowl of miso soup balances the coolness of Sunomono, creating a harmonious meal.
- Grilled Tofu Skewers: Marinated tofu skewers bring in flavor while keeping your meal plant-based friendly.
- Rice Paper Rolls: Fresh rolls filled with veggies and herbs add an exciting twist when served together.
Common Mistakes to Avoid
When making 10 Minute Sunomono (Japanese Cucumber Salad), it’s easy to make a few common mistakes. Here are some pitfalls to watch out for.
Boldly Salting the Cucumbers: Over-salting can lead to a salad that’s too salty. Use just one teaspoon of sea salt and taste the cucumbers before serving.
Ignoring the Slicing Technique: Thick cucumber slices can ruin the texture. Use a mandoline for thin, even slices that absorb the dressing better.
Skipping the Resting Time: Not allowing the cucumbers to sit with salt can prevent them from releasing their moisture. Let them sit for 3-6 minutes for optimal results.
Not Adjusting the Dressing: Personal taste varies, so feel free to adjust sugar or soy sauce in the dressing according to your preference.
Serving Without Chilling: While it’s fine to serve immediately, chilling enhances flavors. Consider refrigerating for a bit before serving for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Sunomono in an airtight container.
- It can last up to 3 days in the refrigerator.
- Keep it chilled and avoid exposing it to room temperature for too long.
Freezing 10 Minute Sunomono (Japanese Cucumber Salad)
- Freezing is not recommended as it affects texture and flavor.
- Fresh cucumbers lose their crispness when thawed.
Reheating 10 Minute Sunomono (Japanese Cucumber Salad)
- Oven: Not applicable; this salad is best served cold.
- Microwave: Avoid microwaving; it will wilt the cucumbers.
- Stovetop: Again, not recommended; serve fresh and chilled.
Frequently Asked Questions
Here are some frequently asked questions regarding 10 Minute Sunomono (Japanese Cucumber Salad) that may help enhance your preparation experience.
What is 10 Minute Sunomono (Japanese Cucumber Salad)?
10 Minute Sunomono is a quick and refreshing Japanese cucumber salad featuring thinly sliced cucumbers dressed in a tangy mix of rice vinegar, soy sauce, and sugar.
Can I use regular cucumbers instead of Japanese cucumbers?
Yes, you can use regular cucumbers, but they may be more watery. Adjust salting time accordingly for best results.
How long does 10 Minute Sunomono last?
The salad can be stored in the refrigerator for up to three days. However, it’s best enjoyed fresh.
Is there a way to customize 10 Minute Sunomono?
Absolutely! You can add ingredients like carrots or seaweed for extra flavor and texture. Adjust dressing ingredients based on personal preference too.
Can I prepare this salad ahead of time?
While you can slice cucumbers ahead, it’s best to dress them just before serving to maintain crispness and flavor.
Final Thoughts
10 Minute Sunomono (Japanese Cucumber Salad) is not only quick but also incredibly versatile. You can easily customize it with additional veggies or different dressings based on your taste. Enjoy this refreshing dish at any meal!
10 Minute Sunomono (Japanese Cucumber Salad)
10 Minute Sunomono (Japanese Cucumber Salad) is a vibrant and refreshing side dish that embodies the essence of Japanese cuisine. In just ten minutes, you can create a delightful salad featuring thinly sliced cucumbers tossed in a tangy dressing made from rice apple vinegar, soy sauce, and sugar. This quick recipe is perfect for busy weeknights or as a colorful addition to your summer barbecues. Its crisp texture and invigorating flavors make it an ideal complement to grilled meats, sushi, or any Asian-inspired meal. Plus, it’s low in calories and highly customizable—feel free to add your favorite vegetables or toppings!
- Total Time: 0 hours
- Yield: Serves 4
Ingredients
- 1 large Japanese cucumber
- 2 tablespoons rice apple vinegar
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sea salt
- 1 teaspoon toasted sesame seeds
Instructions
- Using a mandoline slicer, thinly slice the cucumber. Toss with sea salt and let sit for 3-6 minutes to draw out moisture. Squeeze out excess liquid.
- In a mixing bowl, whisk together rice apple vinegar, sugar, soy sauce, and sesame seeds until the sugar is dissolved.
- Combine the cucumbers with the dressing and serve immediately or chill for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Salad
- Method: None
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 40
- Sugar: 5g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg