Sunomomo Dressing For Japanese Pickles

Ingredients: 1.00 Teaspoon Freshly Grated Ginger 0.25 Teaspoon Wasabi, Powdered Horseradish 0.50 Cup Rice Vinegar 2.00 Tablespoon To 4 Tb Sugar 0.25 Cup Fresh Lemon Juice 1.00 Teaspoon Salt

Directions:

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 1/4 pound (or more) thinly sliced octopus, kyuri tako no sunomono.