Shrimp and Cucumber Sunomono

Shrimp and Cucumber Sunomono (4 to 8 servings)

A favorite way to begin a Japanese meal is with a light vinegared salad made with cucumbers and other fresh vegetables in a simple marinade of rice wine vinegar, soy sauce and a few drops of sesame oil. The word sunomono means 'vinegared things' and can be prepared with almost any combination of ingredients, from fresh raw vegetables and greens to finely diced seafoods such as crab, octopus, or shrimp and sprinkled with sesame seeds. Here's a tasty and easy to prepare sunomono recipe:

1 Large cucumber 1 cup precooked bay shrimp

Wash a large cucumber and trim off the ends. Using a mandolin or very sharp knife, slice the cucumber 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:

1/2 cup Rice Wine Vinegar 1/4 cup mirin or sake 1 tablespoon 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.

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