Japanese-Style Pickled Cucumber (Sunomono)

Ingredients and Weight:

• 2 large English cucumbers (1 lb)
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1/4 cup chopped red onion
• 1/4 cup toasted sesame seeds
• 1 tablespoon grated ginger

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Slice cucumbers thinly and place in a bowl.
2. In a small saucepan, combine rice vinegar, sugar, soy sauce, and ginger. Bring to a simmer over medium heat, stirring occasionally.
3. Pour hot vinegar mixture over cucumbers. Let cool to room temperature.
4. Stir in red onion and sesame seeds.
5. Refrigerate for at least 1 hour before serving.

Nutritional Information:

• Calories: 30 per serving
• Fat: 0g
• Carbohydrates: 7g
• Protein: 1g

Dish Characteristics:

• Zesty and refreshing appetizer or side dish
• Sweet, tangy, and slightly salty flavors
• Crunchiness of the cucumbers and sesame seeds

User Comments:

• "Perfect summer salad! So easy to make and it's always a hit."
• "Love the combination of flavors. The sweetness of the vinegar pairs well with the tangy soy sauce."
• "Light and healthy, but still satisfying. Definitely a keeper!"

Special Precautions and Tips:

• Use fresh, firm cucumbers for best results.
• If you don't have rice vinegar, you can substitute white vinegar.
• Taste and adjust the vinegar-sugar-soy sauce ratio to your preference.
• Let the cucumbers marinate for at least an hour to develop the flavors fully.