SUNOMONO of cucumber



SUNOMONO is a vinegared dish.
Non fatty inregients like vegetable, seaweed, white fish and chicken breast fillet seem to be suited to SUNOMONO.

Today I choose cucumber and seaweed, however
feel free to use other vegetables or seafood as ingredients.

It's more delicious to serve SUNOMONO cold expecially in summer.


INGREDIENTS -serves 4 persons-


cucumber

3

dried seaweed

100g

rice vinegar

50cc

MIRIN

50cc

fish powder

1 teaspoon

sugar

1 teaspoon

soysauce

1 teaspoon

grated sesami seeds

1 or 2 tablespoon

salt



PREPARATIONS

1. Precook

Wash cucumbers and be coated with salt on surfice. Put cucumbers on the board and roll them to rub salt into.Then leave for a while.


2. Mix vinegar sauce

Mix vinegar, MIRIN, sugar, soysauce and fish powder in a bowl.


3. Cut cucumbers

Slice cucumbers.


4. Squeeze off water

Squeeze water off from salted cucumbers and add in the bowl.


5. Add seaweed and sesami

Add seawed and grated sesami seeds in the bowl.


6. Mix well!

Mix all ingredients well!


7. Ready!

Now, it's ready to eat!





Japanese cooking recipe
You can add SHISO, Japanese basil, to SUNOMONO of cucumber.