Cucumber and Crab Sunomono



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.

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