Cucumber Sunomono Recipe (Marinated Cucumber and Myoga Ginger Bud)

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We are making Cucumber Sunomono with delicious wakame seaweed and shirasu whitebait. The ginger root and myoga bud give the dish a little bit of kick. This is a great refreshing side dish.

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Cucumber Sunomono (Marinated Cucumber and Myoga Ginger Bud)
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Cuisine Japanese
Cook Time 15 minutes
Servings
people
Translator Get Francis Mug
Cuisine Japanese
Cook Time 15 minutes
Servings
people
Translator Get Francis Mug
Votes: 0
Rating: 0
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 20 g Wakame Seaweed rehydrated
  • 1 Cucumber 100g/3.5 oz per piece
  • 1/4 tsp Salt
  • 1 Myoga Ginger Bud
  • 2 tbsp Soft Shirasu Whitebait also known as kamaage shirasu, substitute: regular shirasu whitebait
  • Young Ginger Root shredded, substitute: ginger juice
Vinegar Sauce
  • 1 1/2 tbsp Vinegar
  • 1 1/2 tbsp Water
  • 1/2 tbsp Sugar
  • 1/4 tsp Salt
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. First, with a mandoline slicer, slice the cucumber into a bowl.
    First, with a mandoline slicer, slice the cucumber into a bowl.
  2. Add the salt and toss to coat. Let it sit for about 10 minutes.
    Add the salt and toss to coat. Let it sit for about 10 minutes.
  3. Next, rehydrate the wakame seaweed and cut it into 3 cm (1.2") pieces. Be careful not to over-soak the seaweed otherwise it will become soggy.
    Next, rehydrate the wakame seaweed and cut it into 3 cm (1.2") pieces. Be careful not to over-soak the seaweed otherwise it will become soggy.
  4. This is called myoga ginger bud and it has a refreshing herbaceous flavor. Thinly slice it into rings.
    This is called myoga ginger bud and it has a refreshing herbaceous flavor. Thinly slice it into rings.
  5. Now, combine the vinegar, sugar, salt, water and the new ginger root strips. Stir to mix well.
    Now, combine the vinegar, sugar, salt, water and the new ginger root strips. Stir to mix well.
  6. And now, rinse the cucumber slices in a bowl of water. Then, squeeze out the excess moisture.
    And now, rinse the cucumber slices in a bowl of water. Then, squeeze out the excess moisture.
  7. Place the cucumber into the vinegar sauce.
    Place the cucumber into the vinegar sauce.
  8. Add the wakame seaweed, soft shirasu whitebait and the myoga ginger.
    Add the wakame seaweed, soft shirasu whitebait and the myoga ginger.
  9. Toss to coat and distribute the vinegar sauce evenly.
    Toss to coat and distribute the vinegar sauce evenly.
  10. Place the cucumber sunomono into a bowl. Finally, sprinkle on a little extra vinegar sauce.
    Place the cucumber sunomono into a bowl. Finally, sprinkle on a little extra vinegar sauce.
Recipe Notes

You can also use boiled octopus or roasted aburaage, thin deep-fried tofu instead of the shirasu whitebait.
Toasted white sesame seeds or shredded fried egg are sometimes used as a garnish.
If new ginger roots are not available, add a small amount of ginger root juice instead.

Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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