SUNOMONO (Japanese cucumber salad, for four)


3 Japanese or 4 Persian cucumbers

¼ teaspoon salt

3 tablespoons rice vinegar

1 tablespoon sugar

¼ teaspoon soy sauce

1 teaspoon sesame seeds

1. Slice cucumbers as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.

2. In a small bowl mix rice vinegar sugar and soy sauce together until sugar dissolves.

3. Add vinegar mixture and sesame seeds to prepared cucumbers and mix well.

from Japanese Cooking 101

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