Home Cooks > Recipes > Sunomono (Japanese Cucumber Salad)
Yield: Yield: 4 servings
2 medium cucumbers, peeled and seeded
1/3 cup Kikkoman Rice Vinegar
1 tablespoon sugar
2 teaspoons salt
2 teaspoons Kikkoman Soy Sauce
1/4 teaspoon grated fresh ginger root
- Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened.
- Drain and squeeze out excess liquid. Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.