Japanese Cumcumber Salad variation Kyuri No Sunome (Grandma Candace)

This is a very refreshing salad.  When the garden bounty is in full production having 5 Japanese cucumbers is not a big deal.  We usually end up giving away a dozen or more during the peak. The trick on this recipe is to be patient and let the cucumber draw.  If not, the salad can become watery.

Japanese Cucumber Salad variation

Kyuri No Sunome

Ÿ         Serves about 4 - 6

Ÿ         hands-on time: 20 minutes                       

Ÿ         total time: 2:30 hrs                       

Ingredients

5	Cucumbers, peeled leaving green strips then thinly sliced
1 Tbsp	Salt
½ cup	Lemon juice
½ cup	Sugar
2 Tbsp	White wine vinegar
2Tbsp	Rice vinegar
1Tbsp	White sesame seeds, toasted
1 Tbsp	Black sesame seeds
1 cup	Onion, thinly sliced.  A medium sized onion
½ cup	Kiri kombu,   thinly sliced dried, salted seaweed

PREPARATION:

·         Toss the sliced cucumber with the salt and place in a colander to draw out the excess moisture. Let stand about 3 hours shaking and tossing a couple of times to facilitate liquid run off.

·         Meanwhile combine lemon juice, sugar and vinegars in a medium mixing bowl stirring until sugar dissolves.

·         Mix in onions to coat

·         Rinse salt off of seaweed and mix into onion and dressing mixture to coat.  Let stand while cucumbers draw, stirring occasionally.

·         Toast white sesame seeds in a pan over medium heat shaking constantly. When lightly toasted, cool and crush about 25% of the seeds leaving the rest whole.

·         After cucumbers have started to become limp, pat dry off any excess salt and moisture and combine all ingredients in a large mixing bowl.

·         Mix and it is ready to serve