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Sunomono Cucumber
A traditional Japanese side dish with retro flavor
Photo of Sunomono Cucumber: a quick microwave appetizer recipe provided with nutrition facts for a traditional Japanese appetizer
[4 servings]    Cooking time: 15 minutes
 

4 1/2 cups cucumbers, sliced 1/8 inch thick
1 cup onion, thinly sliced
1/4 cup canned, cooked shrimp, drained
1 teaspoon ginger root, finely chopped

< Sunomono Sauce >
1/2 teaspoon salt
2 tablespoons water
3 tablespoons vinegar
3 tablespoons sugar
2 teaspoons soy sauce

1. Mix the <Sunomono Sauce> ingredients together in a cup and stir until sugar dissolves.

2. Place the cucumber in a microwave-safe bowl (4 liter or 4 quart) and place the onion on top. Cover the bowl with a vented microwave lid and cook on High (1200W) for 8 minutes.*

Photo of pouring Sunomono sauce over cucumber. 3. Pour the <Sunomono Sauce> over the cucumber and toss.

4. Arrange the shrimp and ginger on top.

* When using plastic wrap as a cover, poke a hole in the center to release the steam.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.

Nutrition Facts
One serving contains:
Calories Total Fat Saturated Fat Cholesterol Sodium Carbohydrate Dietary Fiber Protein
58 0.2g 0g 23mg 233mg 10.3g 1.8g 4.6g
 
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