Sunomomo Dressing for Japanese Pickles
Yield
6 servingsPrep
15 minCook
0 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
rice vinegar
|
|
| ¼ | cup |
lemon juice
fresh |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
ginger
freshly grated |
|
| ¼ | teaspoon |
wasabi powder
dissolved in 1 teaspoon water |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
rice vinegar
|
|
| 59 | ml |
lemon juice
fresh |
|
| 5 | ml |
salt
|
|
| 5 | ml |
ginger
freshly grated |
|
| 1.3 | ml |
wasabi powder
dissolved in 1 teaspoon water |
* |
Directions
Place cucumber slices on paper towels to drain excess liquid.
Wrap in paper towels and refrigerate until serving time.
Combine dressing ingredients in a small bowl, adding sugar to taste.
Stir until sugar and wasabi are dissolved.
At serving time, place cucumbers in a bowl, pour on dressing and toss.
VARIATION: Try adding ¼ pound (or more) thinly sliced octopus, kyuri tako no sunomono.
