Cucumber Shrimp Salad Ebi Sunomono

Cucumber Shrimp Salad Ebi Sunomono Recipe - Japanese Delight

Region / culture: Japan | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Cucumber Shrimp Salad Ebi Sunomono is a refreshing and light Japanese salad that is perfect for a hot summer day. The combination of crunchy cucumbers, tender shrimp, and tangy vinegar dressing makes for a delicious and healthy dish.

History

Ebi Sunomono is a traditional Japanese dish that is often served as an appetizer or side dish. The word "Ebi" means shrimp in Japanese, and "Sunomono" refers to a vinegared dish. This salad has been enjoyed in Japan for centuries and is a popular choice for those looking for a light and refreshing meal.

Ingredients

8 oz (227 g) of cooked peeled and deveined shrimp, with tails removed (31 – 40 per pound)
2 english cucumbers, weighing about 1.5 lb (680 g) in total, rinsed
0.33 cup of rice vinegar
2 tbsp of sugar
2 tsp of soy sauce
0.33 cup of unsalted dry roasted peanuts, chopped

How to prepare

Rinse and drain the shrimp, then cut them in half lengthwise. Blot them dry with paper towels to remove any excess water.
Thinly slice the cucumbers.
In a beautiful bowl, combine the vinegar, sugar, and soy sauce. Mix in the cucumbers and shrimp.
Chill the mixture for at least 30 minutes, but it is best to chill it for up to 2 hours.
Garnish with peanuts just before serving.

Variations

Add sliced avocado or mango for a tropical twist.
Substitute the shrimp with cooked crab or lobster for a different seafood flavor.
Use sesame oil instead of soy sauce for a nutty and savory dressing.

Cooking Tips & Tricks

Be sure to rinse and drain the shrimp thoroughly before cutting them in half lengthwise. This will help remove any excess water and ensure that the shrimp are not too watery in the salad.

- It is best to chill the salad for at least 30 minutes before serving to allow the flavors to meld together. However, you can chill it for up to 2 hours for even better results.

- Garnish the salad with chopped peanuts just before serving to add a crunchy texture and nutty flavor to the dish.

Serving Suggestions

This salad can be served as a light lunch or dinner, or as a refreshing appetizer before a main meal. It pairs well with steamed rice or sushi for a complete Japanese-inspired meal.

Cooking Techniques

Be sure to cut the cucumbers and shrimp into uniform sizes for a visually appealing presentation.

- Use a mandoline slicer to thinly slice the cucumbers quickly and evenly.

Ingredient Substitutions

Use regular cucumbers if English cucumbers are not available.

- Substitute rice vinegar with apple cider vinegar for a slightly different flavor profile.

Make Ahead Tips

You can prepare the salad up to 24 hours in advance and keep it chilled in the refrigerator until ready to serve.

Presentation Ideas

Serve the salad in individual bowls or on a large platter garnished with fresh herbs or edible flowers for a beautiful presentation.

Pairing Recommendations

Pair this salad with a glass of chilled sake or green tea for a traditional Japanese meal experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze as the cucumbers may become mushy when thawed.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 2g

- Sugars: 9g

Fats

- Total Fat: 10g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin C: 20% DV

- Vitamin A: 10% DV

- Iron: 15% DV

Alergens

Contains shellfish (shrimp)

- Contains peanuts

Summary

This Cucumber Shrimp Salad Ebi Sunomono is a low-calorie and high-protein dish that is rich in vitamins and minerals. It is a healthy and delicious option for those looking to enjoy a light and refreshing meal.

Summary

Cucumber Shrimp Salad Ebi Sunomono is a light and refreshing Japanese salad that is perfect for a hot summer day. With a tangy vinegar dressing, tender shrimp, and crunchy cucumbers, this dish is a healthy and delicious option for any meal. Enjoy this salad as a light lunch, dinner, or appetizer for a taste of Japan in your own home.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Cucumber Shrimp Salad Ebi Sunomono. It was a warm summer day, just like today, and I was visiting my dear friend Akiko in her cozy little kitchen. Akiko was a Japanese lady who had a passion for cooking and a talent for creating delicious dishes that always left me in awe.

As I stepped into her kitchen, I was greeted by the familiar aromas of soy sauce, ginger, and vinegar. Akiko was standing at the counter, carefully slicing cucumbers into thin rounds with her sharp knife. She smiled warmly at me and motioned for me to come closer.

"Today, I am going to show you how to make one of my favorite dishes," she said, her eyes twinkling with excitement. "It is called Ebi Sunomono, a refreshing cucumber salad with shrimp."

I watched intently as Akiko mixed together rice vinegar, sugar, and salt in a small bowl, creating a sweet and tangy dressing. She then added in the sliced cucumbers and let them marinate for a few minutes, allowing the flavors to meld together.

While the cucumbers soaked up the delicious dressing, Akiko quickly boiled some shrimp in a pot of water until they turned pink and curled into tight little spirals. She then peeled and deveined the shrimp, arranging them on top of the cucumber slices in a beautiful pattern.

To finish off the dish, Akiko sprinkled some toasted sesame seeds and chopped fresh cilantro over the top, adding a final burst of flavor and color. The result was a stunningly vibrant salad that looked almost too beautiful to eat.

As we sat down at the table to enjoy our meal, Akiko explained to me the significance of Ebi Sunomono in Japanese culture. She told me that it was often served as a light and refreshing appetizer or side dish, perfect for hot summer days when appetites were low.

I took a bite of the salad and was immediately struck by the crispness of the cucumbers, the sweetness of the dressing, and the tender texture of the shrimp. It was a perfect balance of flavors and textures that danced on my taste buds, leaving me craving more.

After that day, I couldn't get the recipe for Ebi Sunomono out of my mind. I was determined to recreate the dish in my own kitchen, using Akiko's guidance as my inspiration.

I started by gathering all the ingredients I would need – cucumbers, shrimp, rice vinegar, sugar, salt, sesame seeds, and cilantro. I carefully followed Akiko's instructions, slicing the cucumbers, marinating them in the dressing, boiling the shrimp, and arranging everything on a plate with a sprinkle of sesame seeds and cilantro.

The moment I took my first bite of the homemade Ebi Sunomono, I was transported back to Akiko's kitchen, feeling the warmth of her smile and the love she poured into every dish she created. I knew that this recipe would become a staple in my own cooking repertoire, a reminder of the special bond I shared with my dear friend.

Over the years, I have continued to make Ebi Sunomono for my family and friends, sharing Akiko's recipe and story with each new person who tastes the dish. It has become a cherished tradition in our household, a symbol of the love and friendship that can be found in a simple bowl of cucumber shrimp salad.

As I sit here now, reflecting on the memories of that day in Akiko's kitchen, I am filled with gratitude for the recipes she shared with me and the lessons she taught me about the power of food to bring people together. And every time I make Ebi Sunomono, I am reminded of the love and friendship that inspired me to learn how to create this delicious dish.