Sunomono (Japanese cucumbers) – a detailed recipe cooking. 
Time: 10 мин. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with the volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 large greenhouse cucumber or 2-3 ground cucumbers
- 1 tsp salt
- 2 tbsp. l rice wine vinegar
- 1 tbsp. l Sahara
- 1 drop of soy sauce
Recipes with similar ingredients: cucumbers, seaweed, crab meat, soy sauce, mirin (rice wine), shrimp
Recipe preparation:
- Peel the cucumber and cut it into thin circles. Sprinkle the chopped cucumber with salt and let stand for several minutes. Squeeze out the excess fluid.
- In a bowl, mix vinegar, sugar, soy sauce and well mix. Pour the vinegar mixture into slices of cucumber and well mix. Serve in separate dishes. You can add to wakama (seaweed), crab and shrimp.
