Sunomomo dressing for japanese pickles
Yield: 6 Servings
Ingredients:
- 2 tb To 4 tb sugar
- 1/2 c Rice vinegar
- 1/4 c Fresh lemon juice
- 1 ts Salt
- 1 ts Freshly grated ginger
- 1/4 ts Wasabi
Instructions:
powdered horseradish - dissolved in 1 ts water 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.
