Sunomono Recipe
marinated cucumber. pickled onion. roasted garlic. carrot. negi. sesame.
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Ingredients
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Marinade & Pickle
Vegetables & Aromatics
Roasted Garlic & Seasoning
Method
Roasted Garlic
- 1
Roast the garlic
Preheat oven to 400°F (200°C). Place unpeeled garlic cloves on a small piece of foil, drizzle with 1 tsp neutral oil, fold foil into a loose pouch. Roast for 20–25 minutes until cloves are soft and lightly browned. Remove and let cool. Once cool, squeeze cloves from skins and mash into a smooth paste. Set aside.
Pickle Onion & Make Marinade
- 2
Prepare quick pickle
In a small saucepan, combine rice vinegar, mirin, sugar, kosher salt, and 2 tbs water. Warm over medium heat and stir until sugar and salt dissolve (about 2–3 minutes). Remove from heat and let cool for 5 minutes. Place the thinly sliced red onion in a heatproof bowl or jar and pour about half of the warm marinade over the onion, ensuring slices are submerged. Let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours) to lightly pickle. Reserve the remaining marinade for the cucumbers.
Prepare Vegetables
- 3
Slice cucumbers
Trim ends from the cucumbers. Using a mandoline or sharp knife, slice cucumbers very thin (about 1/8 inch / 3 mm) on the bias or into rounds according to preference. Place cucumber slices in a colander and sprinkle with 1/2 tsp kosher salt (from the measured amount — adjust if needed). Toss gently and let drain over a bowl for 10 minutes to draw out excess water. After 10 minutes, gently press or pat slices dry with paper towels.
- 4
Julienne carrot and slice negi
Peel and cut the carrot into thin matchsticks (julienne) about the same thickness as cucumber slices. Thinly slice the negi (white and pale green parts) on the bias into fine rings. Combine the prepared carrot and negi with the drained cucumber slices in a mixing bowl.
Assemble & Marinate
- 5
Combine vegetables with marinade
Pour the reserved, cooled marinade (not the jar with the pickled onion) over the cucumber-carrot-negi mixture so that vegetables are evenly coated but not swimming. Add the mashed roasted garlic, 1 tsp sesame oil, and 1 tbsp soy sauce. Toss gently to combine. Taste and adjust seasoning: add a pinch of sugar or a splash more rice vinegar if needed. Let the assembled sunomono marinate in the refrigerator for at least 20 minutes (preferably 30–45 minutes) to allow flavors to meld.
- 6
Finish and serve
Before serving, drain excess marinade if there is a lot remaining so the salad is glossy but not soupy. Add the quick-pickled red onion (use as much as desired) and toss gently. Sprinkle toasted sesame seeds over the top and drizzle a tiny extra splash (about 1/4 tsp) of sesame oil if desired. Optionally garnish with a pinch of toasted rice or shichimi togarashi for heat. Serve chilled or at cool room temperature.