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SUNOMONO
1 cucumber, washed and patted dry
1 tsp. salt
water
Sanbaizu dressing:
1/3 cup dashi
1/2 cup rice vinegar
2 tbsp. soy sauce
1.5 tbsp. sugar
--Halve the cucumber lengthways and scrape out and discard the
seeds. Cut it across into paper-thin slices and put into a bowl
of water to cover. Add the salt and set aside to soak for 30 minutes.
Drain and pat dry.
--Mix the dressing ingredients in a small saucepan and bring just
to the boil, stirring to dissolve the sugar. Cool to room temperature.
--Spoon enough dressing over the cucumbers to flavor the ingredients
well and to make a small puddle at the bottom of the bowl; the
vegetables should not be swimming in dressing. Toss gently.
notes from mko: You can add wakame or sesame seeds for a more
varied salad. You can store the extra dressing in the fridge;
this makes more dressing than you need.
Recipe from at the Japanese Table, by Lesley Downer.
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