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Sunomono
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
2 servings
Michele Crispim
@michelecrispim- Ingredients
- Recipe
- Japanese cucumber2 unit(s)
- Rice Vinegar100 ml
- Sugar1 tablespoon
- Salt1 tablespoon
- Black and white sesame1 tablespoon
- Sesame oil to taste
- Kani2 tablespoon
- Pickled Ginger to taste
- In a pan, add the vinegar and sugar and let it boil until all the sugar is dissolved. Turn off, reserve in a container and let it cool.
- With a knife or mandolin, cut the cucumbers into thin slices. Add the salt over the sliced cucumber, and take it to a sieve, so that the cucumber dehydrates. Let it rest for 15 minutes. After this time, quickly wash the cucumber to remove the salt. Gently squeeze the blades to remove excess water.
- In a bowl, combine the sliced cucumber and vinegar sauce. Add sesame oil, chopped ginger, sesame and chopped kani. Mix well and it's done!
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