Lazy Weekends · Japanese
Simple Cucumber Sunomono
A crisp, cooling vinegared cucumber salad that acts as the perfect palate cleanser.
Why This Works
Salting and squeezing the cucumbers removes internal water, which prevents the salad from becoming watery and allows the vinegar glaze to cling effectively.
The Upgrade
Add a few rehydrated wakame seaweed strips for an extra layer of oceanic texture and mineral complexity.
Chef's Secret
Michelin TechniqueUse an English cucumber or Persian variety, as their thin skins and small seeds are ideal for quick pickling.
Ingredients
Total time including resting: 30 min
Directions
Thinly slice the cucumbers into rounds using a mandoline if available.
Sprinkle the cucumber slices with salt and let them sit for 10 minutes.
Squeeze the cucumbers firmly with your hands to remove as much excess water as possible.
Whisk the rice vinegar and sugar together until the sugar is completely dissolved.
Toss the drained cucumbers in the vinegar mixture.
Top with toasted sesame seeds before serving chilled.
Wine Pairing
Sake
Sparkling
The BottleFukucho Junmai Ginjo Sparkling
The crisp, effervescent nature of this sake acts as a perfect palate cleanser after the vinegared cucumbers. It accentuates the freshness of the dish rather than overpowering it.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Seared Tofu Cubes
Warm, crispy tofu cubes provide a soft protein contrast to the cold, crunchy cucumber.
Ingredients
Directions
Pat the tofu cubes completely dry with paper towels to ensure a superior crust.
Toss the cubes in a bowl with potato starch and sea salt until evenly coated.
Heat the neutral oil in a heavy-bottomed nonstick skillet over medium-high heat until shimmering.
Sear the tofu in a single layer, turning once, until all sides are golden and crisp, approximately 8 minutes.
Remove from heat and immediately toss with the toasted sesame oil.
Serve immediately while hot to contrast the cold cucumber sunomono.
Side Dish
Edamame
The slightly sweet, earthy nature of edamame pairs well with the acidic sunomono.
Ingredients
Directions
Bring a large pot of water to a rolling boil and add the kosher salt.
Submerge the edamame pods and blanch for 3 to 4 minutes until tender yet vibrant green.
Drain the pods thoroughly in a colander, shaking to remove excess water.
Transfer the warm pods to a mixing bowl and toss immediately with the toasted sesame oil.
Sprinkle with the togarashi spice blend to coat evenly.
Serve immediately alongside the chilled cucumber sunomono.
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