Cucumber and Crab Sunomono
I developed the recipe for this Japanese salad dressed in slightly sweet su (vinegar). Serve it with grilled fish and rice.
2 seedless hothouse cucumbers, unpeeled, sliced into very thin rounds
1/2 cup crab meat
1 small tangerine, peeled, segmented and membranes removed
4 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon mirin (sweet rice sake)
Place the cucumber slices, crab and tangerine segments in a glass bowl. Whisk together the vinegar, sugar and mirin. Taste and adjust to your liking. Pour over the cucumber mixture, toss, and refrigerate an hour or so before serving. Makes 4 servings.