Su-no-Mono (Japanese Cucumber and Noodles)

Ingredients:
• 1/4 c sake
• 1 1/2 oz cellophane noodles (mung bean thread)
• 1/3 c mild rice vinegar
• 2 T tamari soy sauce
• 2 T mirin
• 2 medium cucumbers
• 1/2 t salt
• 2 oz cooked crab meat OR 4 T chopped red bell pepper

Bring about 1/4 cup sake to a boil, immediately remove from heat, and cool. Reserve 2 tablespoons of boiled sake.

Cook the bean threads according to package directions (usually, boil for 3 minutes). Drain and place the noodles in a bowl of cold water. Run more cold water over the noodles until they are completely cool.

Combine 2 tablespoons of the sake with the vinegar, soy sauce, and mirin. Cool.

Peel the cucumbers, cut in hal lengthwise, remove the seeds, and slice as thinly as possible. Place in a bowl, sprinkle with salt, and allow to sit for a few minutes. Squeeze the salted cucumber slices. Rinse well, squeezing out all of the excess water after rinsing.

In a (beautiful) bowl, place the noodles and then the cucumbers. Sprinkle on the crabmeat or bell pepper. Pour the marinade over all and serve.

From: Sundays at Moosewood Restaurant by The Moosewood Collective

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