Sunomono Recipe - Cooking Index
Sunomono Recipe - Cooking Index
| 1 cup | 237ml | Cucumber * (large) |
| 3/4 teaspoon | 3.8ml | Salt |
| 3/4 cup | 177ml | Vinegar |
| 1/2 cup | 99g / 3.5oz | Sugar |
| Lettuce leaves - (optional) | ||
| Tomato slices | ||
| Shrimp and crab meat ** |
* Cucumber should be peeled and sliced very thin.
** Shrimp and crab meat are for garnish.
Sprinkle the cucumber slices with salt. Allow to stand at room temperature for 1 hour.
Gently squeeze slices until soft and pliable. Combine vinegar and sugar in a small bowl, stirring until sugar is dissolved. Add about half of the vinegar mixture to cucumber and toss lightly; drain.
Just before serving pour remaining vinegar mixture over cucumber slices.
Divide among individual serving bowls with sliced tomatoes, shrimp and crab meat.
Source:
George Gilder
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.