Suimono Recipes

Steps:

• Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
• Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
• Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
• Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
• Just before serving, sprinkle each portion with sesame seeds. Enjoy!

Steps:

• Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
• May add Wakame (seaweed), crab, and shrimp.

Steps:

• Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
• In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

Steps:

• Shell shrimp. Clean and boil them for 5-10 minutes. Chop shrimp fine and mash well. Add water, cornstarch, salt, and sugar. Form into small balls. Drop into hot oil and cook for 1 1/2 minutes. Remove. Add mushrooms, peas and shrimp balls to soup stock and serve.

Steps:

• Salt the little chicken cubes lightly, then simmer in water until just barely tender.
• Remove from heat and reserve.
• Bring the dashi to a simmer, then add the chicken pieces and shiitake mushroom slices.
• Bring to a boil, then simmer for 5 minutes.
• Strain out the chicken and mushrooms and arrange evenly and in patterns in the 4 soup bowls.
• Ladle the hot dashi over these bits, sprinkle each bowl with thinly sliced leeks, cover with lids, and serve immediately.