Ebi Sunomono is a Japanese dish consisting of shrimps (ebi) and thinly sliced cucumbers marinated in rice vinegar (su) for several hours. It has a sweet tangy taste and very refreshing. This dish is very versatile; you can omit the shrimp if you are not a fan of seafood. Even just the marinated noodles are good enough for me.
Ebi Sunomono, which translates to “shrimp vinegar salad,” showcases the delicate flavors of fresh shrimp, crisp cucumbers, and a zesty vinegar dressing. The combination of these ingredients creates a harmonious balance of textures and tastes that will leave you craving for more.
With its vibrant colors and refreshing flavors, Ebi Sunomono is an instant crowd-pleaser. The succulent shrimp, crisp cucumbers, and tangy dressing create a delightful combination that will leave your taste buds dancing with joy. This dish is not only delicious but also incredibly healthy, making it a fantastic choice for those seeking a light and nutritious option.
- Bean thread vermicelli – also known as cellophane noodles or glass noodles. It adds a pleasant chewy and springy texture to the dish. Its ability to absorb flavors and provide a satisfying bite makes it a key ingredient in this refreshing Japanese salad.
- Cooked small shrimp – bring a burst of flavor, protein, texture, and visual appeal to this dish. They are an integral component that elevates the dish and contributes to its overall appeal and enjoyment.
- English cucumber – adds a refreshing crunch, balances flavors, enhances the visual presentation, and contributes to the overall nutritional profile of this dish. It’s an essential ingredient that brings both taste and aesthetic appeal to this delightful Japanese salad.
- Lemon – adds a zesty and refreshing element to the dish, balancing flavors, enhancing aroma, and adding visual appeal. It’s a versatile ingredient that brings a touch of brightness and citrusy goodness to this delicious Japanese salad.
- Dressing: rice vinegar, sugar and soy sauce – adds a tangy, savory, and well-balanced flavor to this dish. It acts as a seasoning, marinade, and moisture controller, enhancing the taste and overall enjoyment of this refreshing salad.
HOW TO MAKE EBI SUNOMONO:
To make ebi sunomono, start by cutting half of an English cucumber into thin slices. Sprinkle the slices with 1 teaspoon of salt and let them sit for 5 minutes. Rinse the cucumbers to remove the salt and drain them.
In a pot, bring 6 cups of water to a boil. Turn off the heat and add 150 g of bean thread vermicelli noodles. Let the noodles soak in the hot water for about 5 minutes until they become soft. Rinse the noodles under cold running water and drain them completely. Roughly cut the noodles into 2-inch pieces using scissors and set them aside.
In a medium bowl, combine 1/3 cup of rice vinegar, 4 teaspoons of sugar, and 2 teaspoons of soy sauce. Stir until the sugar is fully dissolved. Add the drained vermicelli noodles to the bowl and toss them in the dressing. Cover the bowl and chill the mixture in the refrigerator for at least one hour.
When you’re ready to serve, divide the cold vermicelli noodles into 5 serving bowls. Top each bowl with 100 g of cooked small shrimp, the cucumber slices, and thinly sliced lemon.
- Use Fresh Ingredients: Use fresh and high-quality ingredients for the best flavor and texture. Fresh cucumbers and cooked shrimp will contribute to a delicious ebi sunomono.
- Properly Slice the Cucumber: Slice the cucumber thinly and uniformly to ensure even marination and a pleasant texture. You can use a mandoline or a sharp knife for precise and consistent slices.
- Salt the Cucumber: Sprinkling salt on the cucumber slices and letting them sit for a few minutes draws out the excess moisture and enhances the texture.
- Soak Vermicelli Noodles Correctly: Follow the instruction to soak the vermicelli noodles properly. Over-soaking can result in mushy noodles, while under-soaking may leave them too firm. Be mindful of the recommended soaking time and adjust accordingly.
- Chill for Optimal Flavor: Allow the noodle mixture to chill in the refrigerator for at least one hour, or as specified in the recipe. Chilling allows the flavors to meld together and the ingredients to absorb the dressing, resulting in a more flavorful and refreshing dish.
- Serve Chilled: Ebi sunomono is best enjoyed when served cold. Ensure that the dish is well-chilled before serving, as the cold temperature adds to its refreshing nature.
- Customize to Taste: Feel free to adjust the dressing ingredients according to your personal preference. You can experiment with the balance of vinegar, sugar, and soy sauce to achieve a flavor profile that suits your taste buds.
Ebi Sunomono (Japanese Shrimp Salad)
- 150 g bean thread vermicelli Lungkow brand
- 100 g cooked small shrimp
- ½ English cucumber peeled
- 1/3 cup rice vinegar
- 4 teaspoons sugar
- 2 teaspoons soy sauce
- 1 lemon halved and sliced thinly
- Cut the cucumbers into thin slices. Sprinkle them with 1 teaspoon of salt and set them aside for 5 minutes. Rinse the cucumbers to remove the salt and drain them. Set aside.
- In a pot, bring 6 cups of water to a boil. Turn off the heat and add the noodles. Let them soak until they are soft, about 5 minutes. Rinse the noodles in cold running water and drain them completely. Use scissors to roughly cut the noodles into 2-inch pieces. Set aside.
- In a medium bowl, combine rice vinegar, sugar and soy sauce. Add the noodles and toss them. Cover the bowl and chill the mixture for at least one hour. (Note: The noodles may stick together if chilled for too long)
- To serve, divide cold vermicelli into 5 serving bowls. Top each bowl with shrimp, cucumber and lemon.