Sunomono (Japanese Cucumber Salad)

Ingredients

For the Salad:

• 1 cucumber, thinly sliced
• 1/4 cup thinly sliced red onion
• 2 tablespoons Japanese black vinegar (Kurozu)
• 1 tablespoon sugar (adjust to taste)
• A pinch of salt

Instructions

1. 1. Prepare the cucumber: Wash the cucumber thoroughly and slice it into thin rounds or strips. If desired, you can peel the cucumber before slicing, but it's not necessary.
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2. 2. Combine the ingredients: In a mixing bowl, combine the thinly sliced cucumber and red onion.
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3. 3. Make the dressing: In a small bowl, whisk together the Japanese black vinegar, sugar, and a pinch of salt until the sugar dissolves. Taste the dressing and adjust the sweetness to your liking by adding more sugar if needed.
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4. 4. Dress the salad: Pour the dressing over the cucumber and red onion in the mixing bowl.
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5. 5. Toss and marinate: Gently toss the salad to ensure the dressing coats the vegetables evenly. Allow the Sunomono to marinate for about 15-20 minutes in the refrigerator. This short marination time will infuse the flavors and slightly pickle the vegetables.
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6. 6. Serve: After marinating, transfer the Sunomono to serving plates or bowls. You can garnish it with a sprinkle of sesame seeds or chopped fresh herbs if desired. It's now ready to be served as a light and refreshing side dish.

This minimal ingredients Sunomono recipe highlights the crispness of the cucumber and the unique flavor of Japanese black vinegar. It's a quick and easy dish that can complement a variety of Japanese meals or serve as a refreshing appetizer. Enjoy!