Sunumono
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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“A classic, refreshing Japanese salad with cucumbers and a sweet and acidic dressing.”
Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
9 lbs. 12 oz. Cucumbers, whole
1/3 cup Salt
1/3 cup Sugar, granulated
¾ cup White vinegar
¼ cup Soy sauce, low sodium
1 ½ Tbsp. Ginger, ground
Servings: 100
Ingredients
19 lbs. 8 oz. Cucumbers, whole
2/3 cups Salt
2/3 cup Sugar, granulated
1 ½ cups White vinegar
1/3 cup Soy sauce, low sodium
3 Tbsp. Ginger, ground
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe.
1. In a large bowl combine salt, sugar, vinegar, soy sauce and ginger. Mix well.
2. Slice cucumbers very thin (almost transparent). Using a Manhart can make slicing cucumbers more efficient.
3. Place cucumbers in the bowl with vinegar mixture and toss so that cucumbers are completely coated. Refrigerate for at least 1 hour before serving. Can be made the day before.
HACCP Critical Control Point: Hold cold food at a temperature of 41 º or below at all times.
Serving information
½ cup Sunomono salad provides ½ cup other vegetables
*Optional: Add 6lbs 1 oz. tofu, cubed to add 1 meat alternate. Increase the serving size to ¾ cup.
Nutrition information per serving
Calories: 15 Total Fat: 0g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 3.6g Fiber: 0.3g Total Sugars: 2.3g Protein: 0.5g Sodium: 742mg Vitamin A: 3μg Vitamin C: 1.5mg Calcium: 10mg Iron: 0.2mg Folate: 4μg