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Sunomono Recipe

Sunomono

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on January 20, 2013

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    I loved it. I added a small amount small thin carrots and Jicama for texture and color. That is how I have had it at my favorite Japanese restaurant.

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  • 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.

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  • 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.

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  • 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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  • on September 20, 2007

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    just what I was looking for simple and good.

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  • on January 07, 2007

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    Bobby's version of the marinade for Sunomono (Japanese Marinated Cucumber Salad is great. I became intrigued after seeing the show and experiencing the dish at a local Japanese Restuarant. I decided to give it a whirl. It's great!

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  • on August 02, 2005

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    Very easy to make. It's better is left in the refrigerator for at least 4 hours.

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