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Sunomono (sweet and sour cucumber)
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
15 min(s)
6 servings
Natalia Oliva
@cozinhaoliva- Ingredients
- Recipe
- Japanese Cucumber2 unit(s)
- Salt1 teaspoon
- Rice Vinegar5 tablespoon
- Sugar2 teaspoon
- Shoyu1 dessert spoon
- Roasted Black Sesame to taste
- Start by slicing your cucumber very thinly with a knife or mandolin.
- Take the cucumber to a pasta colander and throw the salt. Mix well. Wait for 10 minutes until the cucumber dehydrates a little.
- Squeeze the cucumber well with your hands, so the water comes out faster and the salt too. Reserve.
- In a pan over very low heat, mix the vinegar, sugar and soy sauce until the crystals dissolve. No need to boil.
- Now just add the drained cucumber with the vinegar mixture, stir a little and finish with sesame.
- A super easy, light recipe that can keep in the fridge for a long time and accompany the most varied dishes.
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