Sunomono Recipes

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SUNOMONO SALAD

This light, refreshing salad is a great start to any Japanese meal. I enjoy this fresh salad as a starter to a sushi dinner or alone for a light lunch. This is also a basic recipe to prepare.

Provided by CHILI SPICE

Categories     Crab

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11



Sunomono Salad image

Steps:

  • Mix all the marinade ingredients together and set aside.
  • Bring water to a boil and put in noodles, Stir noodles for 3-4 minutes until cooked . Drain the noodles in a colander and cool under running cold water, drain as much water off you can.
  • Mix cooked cooled noodles, green onions, cucumber, shrimp and crab meat in a bowl. Pour marinade over noodles. Mix well, cover and refrigerate allowing the flavors to combine (just an hour or two). Serve cold.

Nutrition Facts : Calories 321.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 47.6, Sodium 662.8, Carbohydrate 63.9, Fiber 1.4, Sugar 10.2, Protein 11.6

1/2 cup rice vinegar (not seasoned)
3 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon sake
1 dash soy sauce
1/4 teaspoon grated gingerroot
1/4 lb shrimp (cooked)
1/4 lb crabmeat (or artificial crab)
1/2 cucumber, thinly sliced
250 g of thin rice noodles (harasume)
2 green onions, sliced on a sharp diagonal

SUNOMONO

Provided by Bobby Flay

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5



Sunomono image

Steps:

  • Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
  • May add Wakame (seaweed), crab, and shrimp.

1 large English cucumber, or 2 to 3 Japanese cucumbers
1 teaspoon salt
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 drop soy sauce

JAPANESE CUCUMBER SUNOMONO

Cucumber sunomono is a tasty Japanese cucumber salad made with just a few easy-to-find ingredients. Serve this as a Japanese appetizer, or as a salad or side dish to pair with any meal. Nice for a summer BBQ!

Provided by ChefJackie

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h20m

Yield 4

Number Of Ingredients 7



Japanese Cucumber Sunomono image

Steps:

  • Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
  • Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
  • Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
  • Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
  • Just before serving, sprinkle each portion with sesame seeds. Enjoy!

Nutrition Facts : Calories 48.5 calories, Carbohydrate 10 g, Fat 0.9 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 809.9 mg, Sugar 6.6 g

2 large cucumbers
1 teaspoon salt
4 teaspoons white sugar
1 ½ teaspoons minced fresh ginger root
5 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame seeds, or to taste

CUCUMBER SUNOMONO

A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!

Provided by CHRISTYJ

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 5

Number Of Ingredients 5



Cucumber Sunomono image

Steps:

  • Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
  • In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.2 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.6 g, Sodium 467.4 mg, Sugar 3.3 g

2 large cucumbers, peeled
⅓ cup rice vinegar
4 teaspoons white sugar
1 teaspoon salt
1 ½ teaspoons minced fresh ginger root

SUNOMONO SALAD

Make and share this Sunomono Salad recipe from Food.com.

Provided by dcollier

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11



Sunomono Salad image

Steps:

  • Put the noodles in boiling water and cook until tender.
  • Drain for 20-30 minutes.
  • Put in big bowl and add rice vinegar, sugar, soy sauce, salt and sesame seeds.
  • Top each portion of salad with a few slices of thinly cut cucumber and spring onions.
  • Add a few chunky pieces of seeded tomato, carrot and a few cooked shrimp on top.
  • Refrigerate.
  • Better the day after; makes more juice.

8 bunches bean thread noodles
6 tablespoons rice vinegar
4 teaspoons sugar
2 teaspoons soy sauce
1 teaspoon salt
2 tablespoons sesame seeds
1/2 cucumber, sliced thinly
2 -3 spring onions
2 firm tomatoes, seeded and cut in wedges
12 -14 cooked shelled shrimp
1 carrot, coarsely shredded

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