Ingredients
- 1 large English cucumber, or 2 to 3 Japanese cucumbers
- 1 teaspoon salt
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 drop soy sauce
Directions
Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
May add Wakame (seaweed), crab, and shrimp.
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By yunaie
Westlake, LA
on October 25, 2010
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I wasn't sure about the sugar in this recipe, so I didn't put the whole tablespoon in mine and it turned out really good. I'll make it again.
By wminnis_11970889
Paris, 52
on July 12, 2010
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Had this at Koi Restaurant in Vegas. It's very good and light, especially if the cucumbers are paper-thinly sliced which is difficult to do even with a food processor.
By SouthTX Foodie
Harlingen, TX
on June 29, 2009
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This recipe gave me the flavors I've been looking for! I've made this twice - once to test the recipe & the other time for a large party (x6 the original recipe - everyone loved it. I used my food processor attachment to thinly slice the cucumber. Since I didn't have rice wine vinegar, I substituted 2 tbsps of apple cider vinegar plus a pinch (1/8 tsp of white granulated sugar. I used 1/8 tsp of soy sauce. I refrigerated for a few hours before serving. I also garnished with a sprinkle of white sesame seeds. Perfect sunomono... the right balance of sweet, salty, & sour!
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