Sunomomo Dressing For Japanese Pickles

Ingredients

50 gr sugar
120 ml rice vinegar
60 ml lemon juice
3 gr salt
5 gr ginger
1 gr wasabi

Instructions

dissolved in 1 ts water Place cucumber slices on paper towels to drain excess liquid. Wrap in paper towels and refrigerate until serving time. Combine dressing ingredients in a small bowl, adding sugar to taste. Stir until sugar and wasabi are dissolved. At serving time, place cucumbers in a bowl, pour on dressing and toss. VARIATION: Try adding quarter pound (or more) thinly sliced octopus, kyuri tako no sunomono.