Name: Sunomono cucumber salad
Total time: 25 min
Yield: 2
Cuisine: japanese
Ingredients: cucumber — 2 pcs; rice vinegar — 3 tbsp; sugar — 1 tbsp; salt — 0.5 tsp; sesame seeds — 1 tsp

Ingredients

cucumber

2 pcs

rice vinegar

3 tbsp

sugar

1 tbsp

salt

0.5 tsp

sesame seeds

1 tsp

How to cook

1 · Chopping

Slice the cucumbers into paper-thin rounds, 1–2 mm thick.

2 · Salt

Sprinkle the cucumbers with the salt, toss and leave for 10 minutes. Squeeze out the released liquid with your hands.

3 · Dressing

Stir the vinegar and sugar together until the sugar dissolves.

4 · Sesame

Toast the sesame seeds in a dry pan until golden.

Sesame burns in seconds — keep shaking the pan and tip the seeds onto a plate as soon as they're done.

5 · Assembly

Pour the dressing over the cucumbers, toss and chill for 10 minutes. Sprinkle with sesame before serving. Done!

Cook it step by step with a timer — in the app

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