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.
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