Sunomono

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Sunomono

Name: Sunomono
Prep time: 2 h
Total time: 2 h
Yield: 4 Porções
Ingredients: 2 unit(s) Japanese cucumber; 1/2 cup rice vinegar; 50 g Sugar (or xylitol); 1 teaspoon Salt; to taste Black and white sesame

🇧🇷Brazil

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View in original language

(Português)

2 hour(s)

4 servings

Izabela Dolabela

@izabela

Ingredients
Recipe

Japanese cucumber2 unit(s)
rice vinegar1/2 cup
Sugar (or xylitol)50 g
Salt1 teaspoon
Black and white sesame to taste

Wash the cucumber skin well under running water.
With a very sharp knife, cut the cucumber into very thin slices (use a vegetable slicer if you prefer).
Place the cucumber slices in a sieve, season with salt and mix well. Let it dehydrate for 30 minutes.
In a pan, mix the vinegar with the sugar and bring to a low heat until it boils and the sugar dissolves. Turn off the heat and let cool.
Wash the cucumber slices under running water to remove excess salt. Transfer the cucumber to a bowl and drizzle with the canning liquid.
Cover and refrigerate for at least 12 hours to enjoy.
At serving time, with a fork, remove the vegetables from the canned liquid, place in individual bowls and finish with the sesame.

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Sunomono

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