Published on

Sunomono (Japanese Vinegar Salad) - Authentic Recipe Guide

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍱 About This Dish

Sunomono, which translates to "vinegar thing" in Japanese, is a traditional side dish that showcases the delicate balance of flavors and textures in Japanese cuisine. Originating from the Edo period, Sunomono was initially served as a palate cleanser between courses during formal kaiseki meals. Over time, it has become a popular dish enjoyed both at home and in restaurants across Japan.

πŸ₯’ Traditional Role

Sunomono plays a vital role in Japanese cuisine as a refreshing and light accompaniment that balances out richer dishes. Its acidic and slightly sweet flavors cleanse the palate and prepare it for the next course. Sunomono is commonly served alongside sushi, tempura, or grilled dishes, adding a burst of freshness to the meal.

πŸ“ Ingredients

  • Cucumber (γγ‚…γ†γ‚Š)
  • Rice vinegar (η±³ι…’)
  • Sugar (η ‚η³–)
  • Soy sauce (醀油)
  • Salt (ε‘©)
  • Dried seaweed (nori, ζ΅·θ‹”)
  • Toasted sesame seeds (η‚’γ‚Šγ”γΎ)

πŸ”ͺ Kitchen Tools

  • Mandoline slicer or sharp knife
  • Mixing bowl
  • Serving plate or bowl
  • Wooden spoon or chopsticks

πŸ‘¨β€πŸ³ Preparation Steps

  1. Slice the cucumber thinly using a mandoline slicer or a sharp knife.
  2. Sprinkle salt over the cucumber slices and let them sit for 10-15 minutes to draw out excess water.
  3. Squeeze the cucumber slices gently to remove the water and transfer them to a mixing bowl.
  4. In a separate bowl, mix rice vinegar, sugar, soy sauce, and a pinch of salt to create the dressing.
  5. Pour the dressing over the cucumber slices and toss gently to coat them evenly.
  6. Chill the Sunomono in the refrigerator for at least 30 minutes to allow the flavors to meld.
  7. Before serving, garnish with sliced dried seaweed and toasted sesame seeds.

🎯 Key Techniques

  • Slicing the cucumber thinly ensures a delicate texture and allows the flavors to penetrate.
  • Allowing the cucumber slices to sit with salt helps to remove excess water and enhances the crunchiness.

⏰ Timing Guide

  • Preparation: 15 minutes
  • Cooling Time: 30 minutes
  • Total Time: 45 minutes

🍢 Serving Suggestions

Serve Sunomono chilled in individual small bowls or as a side dish in a larger Japanese meal. It pairs well with sushi, sashimi, grilled fish, or tempura. Garnish with additional nori strips and sesame seeds for an extra pop of flavor and texture.

πŸ’­ Chef's Notes

  • For a modern twist, you can add thinly sliced radishes or carrots to the Sunomono for extra color and crunch.
  • Adjust the sweetness and acidity of the dressing to suit your taste preferences.

πŸ“¦ Storage

Store any leftover Sunomono in an airtight container in the refrigerator for up to 2 days. Allow it to come to room temperature before serving again to restore the flavors.

Enjoy the refreshing and vibrant flavors of Sunomono as a delightful addition to your Japanese culinary repertoire.