Sunomono - Vinegar Salads
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- Celeste Heiter
- cheiter [28,790]
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1 cup precooked bay shrimp
Wash a large cucumber and trim off the ends. Slice the cucumber in half lengthwise and scrape out the seeds with a teaspoon. Cut the cucumber halves into paper-thin slices and place in a bowl. Add one cup of tiny pre-cooked bay shrimp and marinate for 2 hours (stirring occasionally) in Rice Wine Vinegar Dressing: 1 cup Rice Wine Vinegar
½ cup mirin or sake
2 tbsp sesame oil
Thoroughly mix and serve the sunomono in small individual dishes with a slotted spoon to drain off excess marinade. Garnish with a pinch of pickled ginger and sprinkle with sesame seeds.
Published on 12/28/02
