Sunomomo dressing for japanese pickles
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | To 4 tb sugar |
½ | cup | Rice vinegar |
¼ | cup | Fresh lemon juice |
1 | teaspoon | Salt |
1 | teaspoon | Freshly grated ginger |
¼ | teaspoon | Wasabi, powdered horseradish dissolved in 1 ts 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.