Sunomono Salad Recipe
This light, refreshing salad is a great start to any Japanese meal. I enjoy this fresh salad as a starter to a sushi dinner or alone for a light lunc
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Cooking tools:
- Microplane
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 1/2 cup rice vinegar (not seasoned)
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon sake
- 1 dash soy sauce
- 1/4 teaspoon grated gingerroot
- 1/4 lb shrimp (cooked)
- 1/4 lb crabmeat (or artificial crab)
- 1/2 cucumber, thinly sliced
- 250 g of thin rice noodles (harasume)
- 2 green onions, sliced on a sharp diagonal
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