Japanese Steakhouse Cucumber Salad Recipe
Japanese Steakhouse Cucumber Salad Recipe is a easy Japanese recipe that serves 2. 50 calories per serving. Recipe by By Nay A on YouTube.
Prep: 35 min | Cook: PT0M | Total: 40 min
Cost: $1.23 total, $0.62 per serving
Ingredients
- 1 piece English Cucumber (washed, ends trimmed, thinly sliced)
- 0.5 teaspoon Salt (to draw out water from cucumber)
- 1 tablespoon Granulated Sugar (dissolves into dressing)
- 2 tablespoons Rice Vinegar (provides the tangy base)
- 1 tablespoon Low Sodium Soy Sauce (adds umami without excess salt)
- 0.5 teaspoon Sesame Oil (toasted flavor)
- 1 teaspoon Roasted Sesame Seeds (garnish, adds crunch)
Instructions
Slice the cucumber
Wash the English cucumber, trim off both ends, then use a cheese grater (or a sharp knife) to create thin, uniform slices directly into a mixing bowl.
Time: PT3M
Salt the cucumber
Sprinkle ½ teaspoon of salt over the sliced cucumber and toss gently to coat evenly. Set the bowl aside to let the cucumber release excess water.
Time: PT2M
Prepare the dressing
In a second mixing bowl, combine 1 tablespoon sugar, 2 tablespoons rice vinegar, 1 tablespoon low‑sodium soy sauce, and ½ teaspoon sesame oil. Stir until the sugar begins to dissolve.
Time: PT2M
Rest the dressing and cucumber
Let the dressing sit for about 10 minutes while the salted cucumber continues to release water. This also allows the sugar to fully dissolve.
Time: PT10M
Drain excess water
After 10 minutes, gently squeeze the cucumber slices in the bowl to remove the liquid, then discard the drained water.
Time: PT2M
Combine cucumber and dressing
Add the drained cucumber slices to the dressing bowl and toss until the cucumber is evenly coated.
Time: PT2M
Chill the salad
Cover the bowl and refrigerate for about 15 minutes to let the flavors meld and the salad become nicely chilled.
Time: PT15M
Temperature: 4°C
Add sesame garnish
Just before serving, sprinkle 1 teaspoon roasted sesame seeds over the salad and give a final gentle toss.
Time: PT1M
Nutrition Facts
- Calories
- 50
- Protein
- 1g
- Carbohydrates
- 10g
- Fat
- 2g
- Fiber
- 1g
Dietary info: Vegetarian, Vegan (if sugar is vegan), Gluten‑Free (use tamari for soy sauce)
Allergens: Sesame
Ingredient Substitutions
- Instead of English Cucumber: Persian cucumber, Kirby cucumber
- Instead of Salt: Kosher salt
- Instead of Granulated Sugar: Honey, Agave syrup
- Instead of Rice Vinegar: Apple cider vinegar, White wine vinegar
- Instead of Low Sodium Soy Sauce: Regular soy sauce, Tamari (gluten‑free)
- Instead of Sesame Oil: Toasted sesame oil
- Instead of Roasted Sesame Seeds: Toasted pumpkin seeds, Sunflower seeds
Equipment Needed
- Cheese Grater
- Mixing Bowl
- Second Mixing Bowl
- Measuring Spoons
- Wooden Spoon or Spatula
Critical Steps — Do Not Skip
- Slice the cucumber
- Salt the cucumber
- Prepare the dressing
- Drain excess water
- Chill the salad
Chef Tips from the Video
- For ultra‑thin, uniform slices, use a mandoline set to its finest setting.
- Toast sesame seeds in a dry skillet for 1‑2 minutes until golden for extra aroma.
- If you like a bit of heat, add a pinch of red pepper flakes to the dressing.
Troubleshooting
Cucumber is too watery after draining.
Add a pinch more salt and let it sit an extra 5 minutes, then squeeze again.
Dressing is too sour.
Stir in an additional half teaspoon of sugar or a splash of honey.
Salad is too salty.
Rinse the cucumber briefly under cold water, drain, and squeeze out excess moisture before adding to the dressing.
Storage
Refrigerator: Store in an airtight container for up to 3 days. The salad may become softer as it sits.
Freezer: Not recommended; texture will degrade.
Room temperature: Best kept chilled; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- Prepare the dressing up to 2 hours ahead and keep it refrigerated; combine with cucumber just before serving.
Frequently Asked Questions
What is the cultural significance and history of Japanese cucumber salad (sunomono) in Japanese cuisine?
Sunomono, meaning “vinegared thing,” is a traditional Japanese side dish served to cleanse the palate between courses. Its light, refreshing flavor pairs well with richer dishes, especially during hot summer months and at celebratory meals like sushi gatherings.
What are the traditional regional variations of sunomono in Japan?
While the basic cucumber sunomono is common nationwide, some regions add sliced daikon, kelp (konbu), or a splash of mirin. In Kansai, a sweeter vinegar blend is favored, whereas in Kanto the dressing is often more tangy.
How is sunomono traditionally served in Japan?
Sunomono is typically served chilled in a small bowl, garnished with toasted sesame seeds or shiso leaves, and eaten with a pair of chopsticks as part of a multi‑course kaiseki or sushi meal.
What occasions or celebrations is Japanese cucumber salad (sunomono) traditionally associated with in Japanese culture?
Sunomono appears at summer festivals, tea ceremonies, and as a refreshing side during New Year’s osechi meals because its crisp texture symbolizes renewal and cleanliness.
What other Japanese dishes pair well with Japanese cucumber salad (sunomono)?
Sunomono complements grilled meats like yakitori, tempura, sushi rolls, and hearty noodle dishes such as udon or soba, providing a bright contrast to richer flavors.
What are the authentic traditional ingredients for sunomono versus acceptable substitutes?
Authentic sunomono uses English cucumber, rice vinegar, sugar, low‑sodium soy sauce, and toasted sesame oil. Acceptable substitutes include apple cider vinegar for rice vinegar, regular soy sauce (though higher sodium), and honey for sugar if a natural sweetener is preferred.
What are the most common mistakes to avoid when making Japanese cucumber salad (sunomono)?
Common errors include slicing the cucumber too thick, not salting it long enough to draw out moisture, and over‑dressing which makes the salad soggy. Always slice thin, salt, and let it rest before adding the dressing.
Why does this sunomono recipe use a cheese grater instead of a mandoline?
The cheese grater creates ultra‑thin, irregular shreds that absorb the dressing quickly, while a mandoline can produce uniform slices that may stay crunchier. Both work, but the grater is a quick, kitchen‑friendly tool.
Can I make Japanese cucumber salad (sunomono) ahead of time and how should I store it?
Yes, you can prepare the dressing up to 2 hours in advance and keep it refrigerated. Combine with the cucumber just before serving, or store the dressed salad in an airtight container for up to 3 days, though the cucumbers will soften over time.
What does the YouTube channel By Nay A specialize in?
The YouTube channel By Nay A focuses on simple, home‑cooked Asian-inspired recipes, offering clear step‑by‑step tutorials that emphasize quick techniques and everyday ingredients for busy cooks.
How does the YouTube channel By Nay A's approach to Japanese cooking differ from other Japanese cooking channels?
By Nay A emphasizes minimal equipment, budget‑friendly ingredient swaps, and concise 10‑minute prep times, making traditional Japanese dishes accessible to beginners, whereas many other channels focus on more elaborate techniques and specialty tools.
Last updated: August 29, 2026
