Easy and Refreshing Marinated Shiso Leaf and Cucumber Sunomono
cookpad.japan @cookpad_jp
I wanted to use up my shiso leaves.
Since I wanted it to be an easy recipe, I only used ingredients that are generally on hand.
Slice the cucumber as thinly as possible for a nice texture, and use a liberal amount of sesame seeds to increase the flavors; that way, even those who don't like sunomono should be able to eat it. The more shiso leaves added, the more refreshing the taste. You can make a lot for stocking, but add the shiso leaves right before serving (otherwise they will discolor and the fragrance will disappear). Recipe by Jikana
Open in Cookpad AppCooking Instructions
- 1
Thinly slice a cucumber lengthwise with a peeler. (They come out cleanly if you lay the cucumber flat on a cutting board.)
- 2
Put the slices of cucumber in a bowl, sprinkle with the salt, work it into the cucumber, then set aside for 5 minutes. Once they become wilted, squeeze out the excess water.
- 3
Slice the shiso leaves into slivers. (They turn out nicely by loosely rolling the three leaves together before slicing.) Lightly grind the sesame seeds.
- 4
Blend the ☆ ingredients well, then add the rest of the ingredients, except for the shiso leaves, and toss. Chill well in the refrigerator, then toss with the shiso leaves right before serving, and it's done.
- 5
Note: Since the cucumbers will start to discolor after some time, chill briefly right before serving.
- 6
Alternatively, slice the ingredients, chill in the refrigerator separately from the ☆ ingredients, then combine the two right before serving.
- 7
For best results,chill in the refrigerator if time allows. For those in a hurry, serve on ice.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Written by
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
Easy! Refreshing Japanese-Style Sandwich: Shiso and Egg
I got so many shiso leaves every day that I didn't know what to do with them!So, I thought of this to use them up.Nothing really, I just recommend eating it before the scent goes away. If you make it in advance, the flavor weakens, so enjoy it immediately. If you have time, try grating the leaves! Black pepper interferes with the scent of the shiso, so please don't use it. Recipe by Jikana
Refreshing Cabbage and Shiso with Mayonnaise and Miso
I wanted to use up the shiso leaves I grew on my balcony.It's fine to heat the cabbage until it wilts a little. Microwave it to suit your liking. Recipe by Naopa-ku
Pasta Salad with Refreshing Shiso Leaves with Mild Avocado and Sesame
I love sesame seeds. I love avocado too. This is a recipe that just came to my mind when I was preparing lunch one day.The grated cheese adds richness and the shiso leaves add a refreshing finish.Even if it seems like a bother, it's best to grind up the sesame seeds just before serving for maximum flavor. Add a very generous amount of sesame seeds - an amount that seems like too much is about right for this. If you put in too many shiso leaves it will be too strong, so be careful. This salad is best made just before serving, so you can't make it in advance. Don't eat it with your hands right out of the mixing bowl! For easy-to-make amount (2 to 4 servings). Recipe by Jikana
Clean and Refreshing Red Shiso Juice
My mother prepares this and my children love it. It's a thirst quencher. My guests love this, so I've given them as gifts to take home. Enjoy the beautiful color and flavor that nature has given to us.You can use 2 cups of vinegar instead of the citric acid. It's a concentrate, so dilute it before drinking. (Dilute depending on how sweet it is.) I made it rather low on sweetness with 350 g of sugar, if you want it sweeter or to serve to kids, add a bit more sugar. Recipe by Tamochan
For Summer! Salmon and Shiso Chirashi Sushi
This is a summer version of chirashizushi.This is refreshing and tastes great with yuzu or lemon juice. You can flake the salmon, but it was a pain, so I just roughly flaked it from the filet. I use salmon trout with minimal salt. I also use lots of shiso leaves and sesame seeds. It tastes great if you use 10 or more shiso leaves. For 2 servings. Recipe by commeline
Refreshing Umeboshi and Shiso Cabbage Salad
My neighbor gave me a load of cabbage and I wanted to make it into a refreshing salad, so I came up with this recipe.Be sure to soak the chopped cabbage in water to crisp it up. Recipe by Akoyu
Light and Refreshing Hijiki Seaweed and Tuna Soba Noodle Salad
When I was pregnant with my second daughter I was having trouble with loss of appetite during the summer and came up with this recipe. It's still a family favorite.Please use canned tuna in oil.The oil from the can will prevent the noodles from sticking, even if you don't eat this dish right away.If you don't have canned tuna in oil, add about 1 tablespoon of mayonnaise at Step 3 for a different yet still delicious flavor. Recipe by kurukurumin
Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad
I love cream cheese with soy sauce, and when I tried adding using shiso leaves marinated in garlic soy sauce it was even better. The marinated shiso leaves really work so well here.Please use as much garlic soy sauce marinated shiso leaves as you like. After trying out various amounts I found out that this was good even with a small amount, so please try adjusting the amounts to your liking. If you marinate the shiso leaves for too long they'll get too salty, so if you prefer you can just marinate them for a brief time before serving. For 2 to 3 servings. Recipe by Renbasu
Cold Salad-Style Udon Noodles with Tomatoes and Shiso Leaves
I was introduced to these delicious udon noodles that I can microwave instead of boiling, so I made a delicious and refreshing dish that is easy to make even on a hot summer day.The fried onions are a must. Please be sure to use them. They add rich flavor and a crunchy texture, and give regular udon noodles a twist.It's just regular udon noodles if you don't add fried onions.Pour in the mentsuyu as is, even if it is a concentrated type.This dish will be even more delicious if you cool it with ice water. Recipe by Nanaiku
Cucumbers with Shiso and Mayonnaise Dip
I used the cucumber and shiso leaves left over after making(Easy Chikuwa with Cucumber, Ume, Shiso Leaves) to make another dish.I used about a teaspoon of wasabi paste. Please adjust the amount to your taste. Recipe by Snow*Love
Crab and Cucumber with Vinegar Sauce (Sunomono)
This is on many restaurant menus, but I wanted to eat it at home so I made it. Sesame seeds really makes it fragrant.Adjust the amount of soy sauce to taste. The amount will depend on how much salt you use. For 2 to 3 servings. Recipe by Da-jirinchan
Chilled Tomato salad with Shiso leaves
Our Shiso plant 🪴 is growing so well. This salad is so simple and refreshing. Perfect for summers! Inspired by @hirokoliston Love her simple recipes!
Cucumber and octopus sunomono
Sunomono means seasoned with vinegar. It’s a tipical Japanese food.
Crisp Potato and Shiso Leaf Salad
Since I love the refreshing taste of shiso, I tossed the leaves with a crispy potato salad, and it was a success.Slice the potatoes finely to produce a crisp texture and cook them for a short time. For 2 servings. Recipe by Derarosa
Chikuwa and Cucumber Chirashi Sushi with Sunomono Vinegar Dressing
I made this since it has gotten slightly warmer, and I wanted to eat something refreshing. More like, I just used what was left in the fridge ( _ ; . It was Friday night and I was tired, and this was all I had for dinner, so I made it filling by adding rice . My boyfriend thought it was chirashi sushi and ate it happily I thought it wouldn't be enough, but I had croquettes too (frozen), so maybe that is why he didn't complain! For 2 servings. Recipe by ochikeron
Cucumber Sunomono Vinegar Sauce
My mother used to make this for me when I was a child and didn't like vinegar.Make sure to squeeze out the cucumber very well. For 2 servings. Recipe by suzu-ren
Marinated Tomato and Cucumber
I wanted to eat something refreshing and tart t complement a rich dish.I am too lazy to boil water, so I peel tomatoes like apples. It's easy to peel this way.If cucumber becomes too salty, wash it once and squeeze out the water.It's also delicious to add julienned shiso leaves. For 4 servings. Recipe by honeymit
Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves
When cucumbers are in season, this is a very easy and quick pickle recipe! Recipe by yamita
Refreshing Miso Soup with Tofu and Shiso Leaves
It was so hot one day, but I still wanted some miso soup with dinner...so I whipped up this miso soup. My husband loved it, so I uploaded the recipe.It's very easy so I don't have any tips, but I find it a bother to chop things so I just rip up the shiso leaves straight into the miso soup bowls. For 3 servings. Recipe by Dorayuuku
Refreshing Salmon, Shiso and Lemon Chirashi Sushi
This is light and delicious even on a hot day. You'll be able to eat a bunch of it!Use a generous amount of grilled salmon and shiso leaves, to taste.I've received feedback that it's best not to add too much lemon juice.If you just taste a hint of lemon, it's more refreshing and delicious. For 2 servings. Recipe by Kinta kitchen
Pounded Cucumber with Refreshing Pickled Plum and Miso Sauce
Since I love the combination of umeboshi and miso, I tried it out on pounded cucumber.It's best to use unsweetened umeboshi. If left sitting for too long, this will become watery, so serve as soon as you mix in the seasoning. It has 53 kcal per serving. Recipe by LazyHata
Easy Appetizer! Chikuwa Stuffed with Umeboshi, Shiso Leaves, and Cucumbers
I thought up a new way to use my freshly pickled umeboshi from this year.I suggest using a thick chikuwa since they give a nice texture. Recipe by Snow*Love
Pickled Daikon Radish with Shiso
I had some frozen salt-preserved shiso berries, so I added them to the pickles but shiso leaves would also work.If you are making this with fresh shiso leaves, add some salt.If you want to pickle the daikon radish properly, let it rest in the refrigerator before eating. Recipe by Pugipugibuta
Sunomono with Surimi and Cucumber ~Japanese-Style Vinaigrette Salad~
“SUNOMONO” means a thing (MONO) with vinegar (SUNO). SUNOMONO is a very healthy Japanese salad seasoned with vinegar.
Translated from Cookpad Mexico
Easy! Lightly Pickled Cucumbers for Hanami and Bento
Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.The listed quantity of salt is minimal, so feel free to increase it if you like. Recipe by Ryo---ko.
Time-Saving Cucumber, Wakame Seaweed and Shirasu Vinegar Toss
Since I have little time but want to serve up enough variety at the table, I tend to stick to quick dishes.Since shirasu is also good as a first food for babies, I can kill two birds with one stone!!For those who prefer a sweeter taste, add more sugar. For 2-3 servings. Recipe by Mikkumiku mama
Cucumber with Shiso sweet vinaigrette salad
It’s good to take some vinaigrette food especially when it’s hot.
Naomi’s memo👩🏻🍳 
Shiso Leaf Tsukune with Salt Sauce
The yakitori shop in my local supermarket sells very delicious tsukune balls filled with shiso leaves. I tried imitating it with an easy-to-follow recipe.Adjust the amount of salt in the sauce to your taste. If you like spicy food, sprinkle in ichimi spice at Step 1. This version is good for grown-ups. Recipe by Usagi no Cima
Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise
This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor". I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe.I used honey marinated umeboshi that weigh about 15 g with the pits (the same ones I used forto make "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor"). Adjust the amount to your taste.This is delicious with the addition of julienned green shiso leaves mixed in or topped as a garnish. Recipe by Sabumochi
Red Shiso Juice
Every year, I whip together low sugar shiso juice, and since it pleases my friends whenever I share it with them, I figured this year, I'd publish the recipe. It's a mildly sweet, healthy shiso juice that you can drink as is.If it's too troublesome to strain the leaves in Step 3, you can omit that step, but straining makes it look nicer. Add sugar to taste. If it's too strong, dilute with carbonated or plain water. You can use the leftover shiso leaves for cooking. The vinegar aroma is strong right after steeping, but will fade after the leaves cool. Recipe by Crepemeter
More Recommended Recipes
https://cookpad.wasmer.app/us/recipes/155238
Comments