How to Make Perfect Japanese cucumber and eggplant salad

Japanese cucumber and eggplant salad. Cut all the vegetables very thin. Mix all vegetables with seasoning and water. Marinated in vinegar, sugar, salt and soy sauce, this sweet & sour cucumber salad makes a perfect side dish.

Exactly the recipe I've been looking for. Still great without the sesame seeds and improves in flavor and crispness after refrigeration. Japanese Cucumber Salad (Sunomono). this link is to an external site that may or may not meet accessibility guidelines. You can cook Japanese cucumber and eggplant salad using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Japanese cucumber and eggplant salad

1. You need 1 of cucumber.
2. Prepare 1 of eggplant.
3. Prepare 2-3 of Myoga.
4. It's 2-3 of Shiso leaves.
5. It's 2-3 of green onion.
6. It's 1 teaspoon of soy sauce.
7. You need 1 teaspoon of Dashi powder.
8. Prepare 2 tablespoon of water.
9. You need of Sesame.

This Japanese cucumber salad is a delicious side dish packed with bright, fresh flavors. It's also a great way to use up extra cucumbers! Traditionally, the dressing can be prepared several ways. Some use an amazu sweet and sour sauce made with rice vinegar and sugar.

Japanese cucumber and eggplant salad step by step

1. Cut all the vegetables very thin..
2. .
3. Mix all vegetables with seasoning and water..
4. Keep in refrigerator for 30 minutes. Garnish with sesame..
5. Sesame oil to taste. Enjoy!.

Japanese Cucumber Salad or Sunomono Salad is a crunchy, sweet, and tangy Asian salad requiring only a few simple ingredients. It is great as an appetizer or a side dish! This time I want to share a very simple, but a very tasty salad with you. If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers, salt and pepper, mix well.

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