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Happytizer: Cucumber Sunomono Recipe |
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November 19th, 2013 by Maren Swanson
Roasts, pastas and heavy sauces call my name during the colder months and eventually my jeans remind me that it's time to take it easy. That's why you will notice that some of our "Happytizer" posts fluctuate between naughty an light and since I've been cooking from the naughty list recently, I decided to throw is a vegetable teaser that has surprising great flavor and is guilt-free.
This cucumber treat is so guilt-free in fact, that I make it all year round. I used to detest cucumbers because I thought they tasted tasteless, but all of that changed with two factors: my boyfriend and sunomono. My boyfriend used to eat them when he was young back when his mom served them a healthy "chip alternative" - smart. I started noshing on a few of his cucumber chips, but I was still reluctant to cave because I still felt they were lacking flavor...¦until I tasted sunomono.
Cucumber sunomono, sometimes also referred to as Namasu, is a Japanese-style cucumber tapas that is thin-sliced, vegetarian, tangy and easy to prepare. It is also healthy and very refreshing. I purchased Persian cucumbers and rice wine vinegar at my local Trader Joe's and the rest of the ingredients I found in my cupboards: sugar, salt and sesame seeds. Yes, that is all you will need. Some recipes call for soy sauce, but personally I think it overpowers the dish.
Once you prepare your cucumber sunomono, keep it stored in an air-tight container for up to a week, but I guarantee it won't last that long in your refrigerator - they are addicting! If you want to heighten the flavor of your sunomono, try adding a couple dashes of sesame oil or a pinch of chili flakes or sriracha.
Ingredients: 4 - 5 Japanese or Persian cucumbers
Make it: Peel and then slice cucumbers thinly (a mandolin works great).
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