Cucamelon Sunomono

🧂 Ingredients

• 200 g cucamelons

  (about 1 heaping cup, or a quarter-pint container)
• 50 g green daikon

  (~ 2 inches)
• 2 tbsp dashi

  (see note)
• 3 tbsp rice vinegar
• 1 tsp light soy sauce
• 3 tbsp mirin
• 1/2 tsp sesame oil
• 1 tsp ginger

  very finely julienned
• 250 g shirataki noodles
• radish greens

  (optional) to serve

Instructions

• 1 If you're making your own dashi, do that first. I use a simple kombu dashi,
  without katsuobushi for this dish (see note below concerning dashi and
  substitutions).
• 2 Optional - If you're using good mirin with a relatively high alcohol content,
  many like to very briefly boil it in order to cook off some of the sharp
  alcoholic flavour. Note that you will not actually boil off much of the alcohol
  itself by doing this. Simply heat a small saucepan over high heat, add the
  mirin, allow it to boil vigorously for 10-20 seconds, then remove it from the
  heat and allow it to cool somewhat before continuing.
• 3 Wash and halve the cucamelons and set aside. Peel the daikon and slice into very
  thin rounds (a mandoline makes short work of this).
• 4 Combine the dashi, rice vinegar, soy sauce, mirin, sesame oil, and ginger in a
  small container (preferably one with a lid). Add the cucamelons and daikon and
  combine thoroughly (I like to do this by putting a lid on the container and
  shaking everything very gently). Set aside in the fridge for 10-20 minutes.
• 5 To serve, place some shiritaki noodles in individual bowls (they don't need any
  cooking) and top with vegetables and the vinegar sauce. Garnish with a few
  radish greens if you like, and serve.

Nutrition Info