This Japanese Cucumber Salad, known as Kiyuurito Wakame no Sunomono, is a refreshing and flavorful side dish that pairs perfectly with sushi or any Japanese meal. The combination of tangy rice vinegar, salty soy sauce, and nutty sesame oil complements the crispness of the cucumbers.
Ingredients: 2 Japanese cucumbers, thinly sliced. 1 tablespoon rice vinegar. 1 tablespoon soy sauce. 1 teaspoon sugar. 1 teaspoon sesame oil. 1/2 teaspoon salt. 1/2 teaspoon sesame seeds, toasted.
Instructions: Put soy sauce, sugar, sesame oil, rice vinegar, and salt in a bowl. Add cucumber slices that are very thin to the bowl and toss to coat evenly. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Toast some sesame seeds and sprinkle them on top before serving.
Prep Time: 10 minutes
Cook Time: 0 minutes
charlie bultitude
