Japanese Cucumber Salad (Sunomono)
You can never have too many Japanese recipes, so give Japanese Cucumber Salad (Sunomono) It works well as a side dish. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl.
Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves.
Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lang & Reed Napa Valley Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.
Lang & Reed Napa Valley Chenin Blanc
The Lang & Reed 2015 Chenin Blanc – Napa Valley has peach and tropical fruit that are immediately on the nose, with the necessary hint of honeycomb (the traditional varietal character), and a lesser expression of apple and citrus. On the palate, the aromas are mirrored and given an even stronger presence with yellow apple exotic citrus notes, which give it an accurate tartness. The texture is tender, and the flavors broaden with a touch of saline minerality, which leads into bright crisp acidity, adding to the wine’s refreshing character. It will blossom and gain in complexity with additional bottle time.