2. Su-no-mono (salad)

Su-no-mono (salad)

Салаты
Image
Servings
4
Ingredients
  • 2 cucumbers (about 200g)
  • ¼ teaspoon salt (for salting cucumbers)
  • 8 small prawns
  • 1 cup water (200 ml)
  • 1 teaspoon salt (5 g)


For the dressing

  • 2 teaspoons sugar (6 g)
  • 3 tablespoons vinegar (45 ml)
  • ¼ teaspoon salt
  • 2 tablespoons water (30 ml) (if desired to dilute the dressing)
Instructions

Su: Japanese Vinegar

Vinegar is said to be one of the most ancient seasoning. It has been around for an estimated 7,000 years.  It is said vinegar or su was introduced to Japan around the 4th or 5th centuries.  It was prepared from fermented rice and allowed to age.  In recent times, the rice is increasingly substituted or augmented by wheat, corn, or other cereals.  Cereal-based vinegars prepared from unpolished rice and barley can assume a dark brown hue as they mature, and are referred to as kuro-zu  or ‘dark vinegar.’  Fruit-based vinegars prepared from apples, grapes, etc are also available.

Vinegar in Japan is also seasoned with other ingredients for a variety of uses.  The seasoned vinegars are referred to as awase-zu. In sushi, the rice is flavoured with sushi-zu or sushi vinegar (vinegar seasoned with salt, sugar, and other ingredients).  Ama-zu refers to sweetened vinegars.  Tosa-zu or Tosa-style vinegar is a vinegar flavoured with dried bonito flakes.

A range of vinegar-based drinks are popular in Japan in recent times, as vinegar reputedly helps regulate the blood pressure and acts as a restorative.

  1. Slice the cucumbers into thin rounds about 1 mm thick. Place in a bowl, and rub with about ¼ teaspoon salt and let sit for about 5 minutes.

  2. Wash and de-vein the prawns with a fork or skewer. Bring 1 cup of water to the boil, and add 1 teaspoon of salt. Simmer the prawns over gentle heat for about 2 minutes, or for about 3 minutes if using larger prawns. Remove from heat, and let the prawns cool in the salted water.

  3. In a bowl, add 3 tablespoons of vinegar, ¼ teaspoon salt, and 2 teaspoons of sugar to make awase-zu dressing. Mix well, ensuring the salt and sugar are dissolved in the vinegar. Dilute with water according to taste.

  4. Dress the prawns and cucumbers just before serving.