Cucumber Sunomono Dish (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 teaspoons salt (to pull moisture from cucumbers)
02 - 3 crisp Persian or Japanese cucumbers

→ Dressing

03 - 3/4 tablespoon (10g) sugar
04 - 1/5 teaspoon (0.65g) salt
05 - 3/4 teaspoon (2.2g) sesame seeds
06 - 2.25 tablespoons (31.5g) rice vinegar
07 - 1/5 teaspoon (1.05g) soy sauce

# Instructions:

01 - Use a mandolin slicer (if you've got one) to cut the cucumbers into thin slices. Put them in a medium bowl.
02 - Toss the slices with two teaspoons of salt till everything’s coated. Let them rest for ten minutes so they release water.
03 - Wash the cucumber slices really well to get rid of the salt. Make sure to drain them fully.
04 - Give those cucumbers a good squeeze to get rid of all the extra water. Don’t worry about being rough—they're sturdy.
05 - Stir together the rice vinegar, sugar, soy sauce, and salt until everything dissolves completely.
06 - Pour the dressing over the cucumbers, and let the flavors mingle for at least an hour. Store overnight in the fridge, if you want.
07 - Right before eating, sprinkle on some sesame seeds for a little crunch.

# Notes:

01 - Last updated on August 30, 2023, with adjusted cucumber amounts and improved seasoning to minimize waste.

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