Sunomomo Dressing For Japanese Pickles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Condiment, Japanese | 6 | Servings | |
INGREDIENTS
| 2 | T | To 4 tb sugar |
| 1/2 | c | Rice vinegar |
| 1/4 | c | Fresh lemon juice |
| 1 | t | Salt |
| 1 | t | Freshly grated ginger |
| 1/4 | t | Wasabi, powdered horseradish |
| dissolved in 1 ts water |
INSTRUCTIONS
Place cucumber slices on paper towels to drain excess liquid. Wrap in paper towels and refrigerate until serving time. Combine dressing ingredients in a small bowl, adding sugar to taste. Stir until sugar and wasabi are dissolved. At serving time, place cucumbers in a bowl, pour on dressing and toss. VARIATION: Try adding 1/4 pound (or more) thinly sliced octopus, kyuri tako no sunomono. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 389.2mg
Potassium: 154.9mg
Carbohydrates: 13.4g
Fiber: <1g
Sugar: 4.5g
Protein: <1g