Kyuri to koka no sunomono (Japanese cucumber with safflower in sweetened rice vinegar)
Kyuri to koka no sunomono (Japanese cucumber with safflower in sweetened rice vinegar) is a traditional Japanese recipe for a classic accompaniment or side dish of Japanese cucumber in a vinegar pickled garnished with rehydrated safflower petals. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Japanese cucumber with safflower in sweetened rice vinegar (Kyuri to koka no sunomono).
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A native of ancient Persia, safflower came to Japan via the silk road somewhere between the 4th and 6th centuries CE where the plant became known as benibana and the dried flower petals as Koka.
This recipe is for a quick pickle of spiny Japanese cucumber where the safflower petals give the dish a splash of colour.
In Japanese cuisine, a sunomono is a small side dish typically prepared with vegetables or seafood; it is dressed with rice vinegar, something salty (salt, soy sauce) and something sweet (sugar, mirin). The dressing often contains dashi to tone down the taste.
Ingredients:
1 kyuri (Japanese cucumber)
1 tbsp dried safflower petals
about 1 tsp salt (for cucumber prep)
For the Sunomono Dressing:
2 tsp rice vinegar
1/2 tsp mirin
1/2 tsp usukuchi soy sauce
Generous pinch sugar
Method:
Sprinkle generous pinch of salt over cucumber, then roll with both hands on cutting board to get rid of the fine spines on skin and brighten colour.
Thinly slice the cucumber, then place in a bowl, sprinkle sprinkle over a pinch of salt, and gently mix to combine. Set aside for about 10 minutes, until the salt extracts the excess liquid from the cucumber.
Let sit until water comes out, about 10 minutes.
Soak the safflower petals in about 100ml of warm water.
Meanwhile, mix together all the ingredients for the sunomono dressing, and set aside.
Squeeze out as much of the excess water from cucumber as you can, then transfer the cucumber pieces to a clean bowl.
Drain the safflower petals and squeeze out all the excess water from them. Add to the bowl with the cucumber and mix to combine.
Squeeze out excess water from safflower petals, place in the cucumber bowl, and toss together.
Pour over the sunomono vinegar dressing, mix to combine, and serve immediately.
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