Cucumber Sunomono Recipe

Cucumber: Thinly sliced Persian or English cucumbers are ideal for their crisp texture and minimal seeds.

Rice vinegar: A mild and slightly sweet vinegar that is essential for the authentic flavor of sunomono.

Sugar: Adds a touch of sweetness to balance the tanginess of the vinegar.

Salt: Enhances the overall flavor of the dish.

Sesame seeds: Optional garnish that adds a nutty flavor and a bit of crunch.

To achieve the perfect cucumber texture for this sunomono, use a mandoline slicer to ensure uniform thin slices. This not only enhances the presentation but also allows the vinegar mixture to evenly coat each piece, resulting in a more balanced flavor.

• persian or english cucumbers - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative for the crispness of cucumbers.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and tanginess, though it may impart a slightly different flavor profile.

• sugar - Substitute with honey: Honey provides sweetness and a bit of complexity, though it may alter the flavor slightly.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor of the dish.

• sesame seeds - Substitute with chopped peanuts: Chopped peanuts add a similar crunch and nutty flavor, providing a different but complementary texture.

• To store your cucumber sunomono, transfer it to an airtight container. This will help maintain its crispness and prevent it from absorbing any unwanted odors from the fridge.
• Place the container in the refrigerator. The cucumber sunomono can be kept fresh for up to 3 days. Beyond this period, the cucumbers may start to lose their crunch and the flavors might not be as vibrant.
• If you wish to prepare the cucumber sunomono in advance, you can slice the cucumbers and prepare the vinegar mixture separately. Store them in separate containers and mix them together about 10 minutes before serving.
• Freezing cucumber sunomono is not recommended. The high water content in cucumbers causes them to become mushy and lose their texture when thawed. If you must freeze, consider using the vinegar mixture for other purposes, like a salad dressing or marinade, but prepare fresh cucumbers when ready to serve.
• For an extra touch of freshness, you can add the sesame seeds garnish just before serving. This ensures they retain their crunch and nutty flavor.

• While cucumber sunomono is best enjoyed fresh, if you must reheat it, consider these methods:
  • Room Temperature Revival: Simply take the cucumber sunomono out of the fridge and let it sit at room temperature for about 15-20 minutes. This will help bring back some of the flavors without compromising the crispness of the cucumbers.
  • Quick Warm Water Bath: Place the container of cucumber sunomono in a larger bowl filled with warm (not hot) water for a few minutes. This gentle warming method helps to slightly elevate the temperature without cooking the cucumbers.
  • Microwave Caution: If you must use a microwave, do so with extreme caution. Place the cucumber sunomono in a microwave-safe dish and heat on the lowest setting for no more than 10-15 seconds. This method is not ideal as it may cause the cucumbers to become soggy.
  • Flash Sauté: For a unique twist, quickly sauté the cucumbers in a hot pan with a tiny bit of sesame oil for just a few seconds. This will add a slight warmth and a new layer of flavor, but be careful not to overcook.
  • Cold Enjoyment: Embrace the chilled nature of cucumber sunomono and enjoy it straight from the fridge. Sometimes, the flavors meld even better after sitting for a while, making it a refreshing and crisp dish.

• Mixing bowl: A large bowl used to combine the rice vinegar, sugar, and salt, and later to mix in the cucumbers.

• Measuring cups: Used to measure out the rice vinegar and sugar accurately.

• Measuring spoons: Used to measure the salt and optional sesame seeds precisely.

• Whisk: Useful for stirring the vinegar, sugar, and salt together until they are fully dissolved.

• Knife: Essential for thinly slicing the cucumbers.

• Cutting board: Provides a safe and stable surface for slicing the cucumbers.

• Serving bowl: Used to present the cucumber sunomono once it has marinated.

• Spoon: Handy for mixing the cucumbers with the vinegar mixture and for serving.

Pre-mix the dressing: Prepare the rice vinegar, sugar, and salt mixture in advance and store it in the fridge. This way, you can quickly add it to the cucumbers when needed.

Use a mandoline: A mandoline slicer will help you achieve uniformly thin slices of cucumber quickly and efficiently.

Batch preparation: Slice extra cucumbers and store them in an airtight container. This allows you to make multiple servings throughout the week without extra prep.

Quick marination: If you're in a hurry, gently massage the cucumbers with the dressing to speed up the marination process.