Japanese Cucumber Salad (酢の物 - Sunomono)
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- Опубликовано: 21 сен 2019
- Japanese Cucumber Salad or Sunomono (酢の物) is a classic side dish that makes for the perfect accompaniment to a traditional Japanese meal. With thunderously crunchy cucumbers and wakame marinated in a dressing that strikes the perfect balance between tangy and sweet, this salad is the perfect counterpoint to a more savory dish such as grilled fish. Topping Sunomono with cooked seafood such as shrimp, crab or octopus is optional, but it adds a splash of color and protein that’s sure to whet your appetite. #japaneserecipe #japanesefood
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JAPANESE CUCUMBER SALAD RECIPE
INGREDIENTS (makes 4 small servings)
260 grams Japanese Cucumbers (~2 cucumbers)
1/2 teaspoon salt
45 grams wakame
2 tablespoons rice vinegar
1 tablespoon sugar
1/4 teaspoon salt
4 pieces shrimp, crab or octopus (optional for garnish)
1 teaspoon toasted sesame seeds (for garnish)
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Thank you! I love this recipe!
You’re welcome Francesca! I’m glad to hear your enjoyed it!
I love how you offer up all the different variations! Another stunning video and recipe! I truly appreciate your artistry and ability to break down recipes.
And your watermelon-tomato salad was absolutely delicious. Everything was perfectly balanced and juicy. It was a wonderful way to end the summer. Thanks again, Marc!
I'm glad to hear you enjoyed the watermelon tomato salad! Thanks so much for stopping by to leave a comment as always😀
Awesome video man, really looking forward to trying this.
Thank you for uploading!
Thanks! I hope you enjoy it!
Cant wait to try. Your energy is awesome 😁👍
Thanks Julie, I hope you enjoy it!
This is great. It's very helpful that you point out possible variations, and techniques explaining why it's made the way it is.
Subscribed!
I'm happy to hear this was helpful! Welcome to the channel!
Lovely! Thank you. I’ll be making this dish.
Thanks Diane! I hope you enjoy it!
RUclips tells me that your video is the number 1 video that sends viewers to my sunomono salad video ! So thank you!!
RUclips automatically generates those suggestions, but I'm glad to hear you got some views from it!
Love this
Thanks!
Love this video! 🙏
Thanks Kasey!
Thank youuuuuu!!! I found do many versions but have the feeling that that's the Real one!
You're welcome! I hope you enjoy it!
Sunomono with sriracha mayo and tobiko is my favorite way to prepare this. So good. Thank you
Wow that sounds super creative! I bet the tobiko adds a nice texture.
Thank you
You're welcome!
I will try this.
I hope you enjoy it!
Very good!
Thanks Maria!
Love this! Will try this soon with some salted fried fish as the main entree.
Good idea! This will make a nice contrast. I hope you enjoy it!
So yumi
Thanks!
Great Videos !
Thanks Wayne!
👍👍👍 presentation 👍
Thanks Altyn!
Yum ☺️❤️
Thanks!
This looks delicious!!! Thank you for sharing your recipe with all of us. I'm new to your channel and I just liked and subscribed. I am looking forward to exploring your channel as well as your future content. Wishing you health, wealth and happiness!!! With love ❤️ from Susan Sparke of Madera, California, USA 🇺🇸
Hi Susan, welcome to the channel! Thank you so much for checking this out, and for your kind words. Have a great week!
Yum yum😋
Thanks 😀
@@NoRecipes You’re welcome😍
"So smash that suscribe button"
SIR! YES SIR! More japanese food please!!!
I have a new one coming in about 45 minutes 😉
This is great, I have never tried this dish before and I’m going to just try it tonight. I guess once you have the salad done, the variety of seafoods that It could be used as the topping is pretty much limitless! Love it. (fyi Marc you haven’t changed or aged in 3 years!)
I think I've definitely gotten more wrinkles and grey hair, but thank you 😄 I hope you enjoyed this! Sunomono can be made with all kinds of veggies other than cucumbers and wakame as well. It's great with anything from celery, to lotus roots, to okra.
@@NoRecipes Oh thank you, that is such a great tip Marc! Arigato gosaimasu 🙏🏼😆
Hi, i do whole cucumber with salt and japanese mustard , leave in the fridge for a quick salad in the morning ( love miso, natto and Japanese fish - don’t remember the name , sorry )but I really want to try your way , looks delicious 😋. X ps. Definitely I will tell my friend about your channel 👍🏻❤️🙏🏻
Sounds great, this can also be made ahead, but the cucumbers will discolor if you add the vinegar ahead of time (I usually salt and squeeze them and keep the cucumbers and dressing separate). Thanks for spreading the word!
How long does this keep after you make it? If you wanted to make this to serve with day, dinner, could you make it earlier in the day or the day before?
Hi Allison, it will keep for at least a day, and I actually like the way it tastes better the second day. The problem is, the vinegar will discolor the cucumber so it won’t look great.
@@NoRecipes gotcha, so for guests same day is best for this recipe... But for me next day is tasty too :) thanks!
@@erarebirth Exactly😉
Is it OK to use cane vinegar if I don't have rice vinegar available?
You Liza, you could, and it would work, but cane vinegar does not taste the same as rice vinegar.
@@NoRecipes thanks for replying
Can I use kombo instead of wakame?
I wouldn’t recommend it, konbu is much thicker and tougher and has a different flavor, kind of like substituting cabbage for lettuce.
I could not find wakame. Could I use kombu?
Hi Jean-Yves, konbu is a different seaweed that is much thicker and tougher and I don't think it would be very good in this. It's kind of like the difference between lettuce and broccoli. Although they're both green vegetables, one makes for a nice salad, the other is better cooked.
After you tossed everything into the vinegar solution, do you need to let it rest before consuming the cucumber salad?
You can, but because the cucumber has been salted and squeezed, it ends up soaking up the vinegar like a sponge. Also if you let it soak in the vinegar cucumbers will lose their vibrant green color.
What is Wai amen and where to buy. I am from Malaysia thank you
I'm sorry but I don't know what Wai amen is. Can you please explain in more detail?
Whats that fine leaved herb called used in the the thumbnail?
Hi Jerry, it's called Kinome, and it's the young leaf of sansho (related to Sichuan pepper).
@@NoRecipes thank you so much, I see it lots of times in sushi recipes,etc but I could find the name! BTW Tonight's menu is your Yaki udon and sunomono as a side dish.
You're welcome, I hope you enjoyed dinner!
Hi, if I use dried wakame , do I need to cook them before adding them with the cucumbers 🥒 ? And is wakame salty?
Hi Helen, wakame is an amber brown color when raw (it turns dark green when boiled). Most wakame sold in stores (whether it's salted or dried) is boiled before being preserved and does not need to be cooked again. Unless you live in an area where wakame is harvested it's unlike you will come across raw wakame. As for being salty this depends on whether it's preserved by salting or by drying. If it's dried and crunchy it probably has not been salted. If it's still damp and flexible with visible grains of salt, then it has been salted.
@@NoRecipes Hi, thank you very very much for your kind, patient and detailed explanation. I’ve never included seaweed/wakame in any of my cooking before. With my new found knowledge… I’m definitely gonna try to incorporate them into my cooking. Thanks a million. 😊😊😊
@@helenseah1649 You're welcome! I'm here to be helpful😄
@@helenseah1649 You can also add wakame to some delicious homemade miso soup, so you'll have another recipe to incorporate this ingredient into. I'm just discovering this channel, so this is the first video I've watched here, but I'm sure that this lovely gentleman has many wonderful recipes that uses this ingredient, so don't feel like this ingredient is limited to just one or two recipes. A few years ago, when I was just getting into trying my hand at more Chinese/Chinese-American and Japanese cooking, I bought a fairly large bag of what I thought was wakame at an Asian market and after I rehydrated a bit of it I discovered how terribly wrong I was as it was nothing like what I was expecting in every respect, so I ordered a small bag from Amazon that had English printed on the packaging this time (Emerald Cove brand in case you're curious) and I was so pleased with the product. I can finally make decent miso soup at home!!! I've tried a couple of sunomono recipes in the past, but they never do taste like the local restaurant offerings, which in truth are my absolute favorite thing. I had one a couple of nights ago for the first time that had wakame in it and what appeared to be very thin strips of orange carrots and another equally thin white shred. It was not a crab stick. I'm thinking that it may have been a daikon radish, but as I've never eaten one, I have nothing to compare it to. This sunomono salad was the best version I've ever tried, so my quest for a good recipe that I can make at home has been renewed!!! Thank you sir for sharing your recipe with all of us. I look forward to trying it soon. ❤️
@@susansparke3462 Thanks Susan for your suggestion. I’ll google and try my hands on miso soup next. 😝😝😝 This will be my next experiment…. as I’m totally new to cooking Japanese food.
i am confused i should boil wakame or just soak in normal water??
It depends on the wakame, but for most packaged wakame, it’s already been boiled (and then dried or salted), so all you have to do is rehydrate/desalt it. If you’re harvesting your own wakame or your seafood market is selling raw wakame (the color will be amber or brown instead of green), then you will need to boil it once)
Can I use something else besides the rice wine vinegar?
I'm not sure where you're based on why you want to substitute, so it's hard to pinpoint a specific ingredient but anything acidic will work. That being said, regardless of what you choose, it's not going to taste exactly the same as rice vinegar.
Rice vinegar is a very mild and neutral type of vinegar and if availability is not an issue and especially if you intend to cook any of the multitude of cuisines originating from Asia and/or the Islands of the Pacific, then I would highly recommend buying a bottle of unseasoned rice vinegar. It's also good for salad dressings too, (think carrot-ginger-miso salad dressing for example), if you don't intend to cook or prepare many Asian dishes. This sunomono recipe is a wonderful no-cook dish that's quick and easy to prepare and doesn't require us to heat up our homes during the scorching heat of summer! Plus, it is so refreshing!!! I buy Marukan Unseasoned Rice Vinegar and it lasts forever. I've never actually seen a recipe that calls for the "seasoned" rice vinegar, but I suppose that some folks like it for some purposes as it comes with sugar and salt added to the rice vinegar. The bottles are actually rather small/compact/easy to store too when compared to some other types of common vinegars, so it is not difficult to store in your pantry either. I encourage you to give the rice vinegar a try. I think that you'll like it once you start using it. Happy cooking to you!!!
How long can you keep it in the fridge?
HI Aelueal, the cucumber will lose their color after a day, but this should keep for a a few days as long as you don't add seafood to it, and use clean utensils to remove portions.
@@NoRecipes thank you! I wanted to use this recipe for my lunch boxes.
0:11 you said kobachi right? Literal translation small bowl?
Yep, it means "small bowl" but it's also used to describe small side dishes that go into the bowls.
I love Japanese Foods watching from Philippines 🇵🇭 Done Subscribe 🔔
Thanks, and welcome to the channel!
Is Japanese cucumber salad = Japanese cucumber pickles??
Hi Anindita, in Japan we have dozens of different types of pickles made with cucumbers, but this is technically not a pickle (i.e. it doesn't undergo lacto-fermentation). That being said flavor wise and texture wise it is similar to a western pickle, so you could call it a quick pickle.
itadakimasu!
generous pinch= 1 tbsp apparently lol
Hi aarrow, it's more like 1/2 teaspoon. The ingredients are listed in the video description.
Starting to feel like all Japanese salad is the same
What makes you think that?
you lost me a sea weed- and why would you add salt to sea weed
Hi Hibiscus, you can make sunomono without the wakame. As for the salt, wakame should not be salty if it's prepared correctly. The dried variety has already be desalted before being dried, and the salt-preserved variety needs to be soaked in a few changes of water to remove the salt first.
I'm sorry but limitation crab tastes terrible. Everything else is great.
Hi Tam, I'm not a big fan of imitation crab either, which is why I offer several topping suggestions starting at around 4:40. The reason why I included it as an option is because some people don't have access to fresh crab.
@@NoRecipes So true. My daughter loves the limitation. I lived on the Oregon coast and went crabbing a lot. So I was spoiled. I can eat it in California rolls. But that's about it. Have a wonderful day.
I could not find wakame. Could I use kombu?
Hi Leticia, konbu is a different seaweed that is much thicker and tougher and I don't think it would be very good in this. It's kind of like the difference between lettuce and broccoli. Although they're both green vegetables, one makes for a nice salad, the other is better cooked.
@@NoRecipes Hi Marc...I was able to find the wakame in a health food store. I made the salad and it was delicious. Thank you very much. We ate it with "shrimp cheung fun" (steamed shrimp rice noodle rolls).
@@leticiawatts742 You're welcome! I'm glad to hear you enjoyed it!