Recipe

Japanese Pickled Cucumbers Recipe


Japanese Pickled Cucumbers Recipe
Add Step-by-Step Photos 		Mokona / All my dishes
1 year, 3 months ago
From Gourmet magazine. Japanese cucumbers (found at Asian supermarkets) are very thin and don't have seeds, and the skin seems more tender. The long English seedless cucumbers would probably work too.
Prep:20m Cook:30m Servings:4

Mokona

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Ingredients
  • 5 Japanese Cucumbers
  • 2 tsp Kosher Salt
  • ½ Tsp Wasabi Powder
  • ¼ cup Seasoned Rice Vinegar
  • ½ Tsp Soy Sauce

Directions
  1. Using a vegetable peeler or mandolin, cut cucumbers into long thin strips and place into a colander.
  2. Toss cucumbers with salt and let drain for 15 minutes.
  3. Rinse cucumbers under cold water, then squeeze handfuls of the cucumbers to remove excess water; pat dry.
  4. Stir together the wasabi powder, vinegar, and soy sauce until wasabi powder is dissolved. Toss the cucumbers with the sauce and let sit for a few minutes for flavors to mingle.
  5. Serve within 2 days.

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Comments

tilgidh 1 year, 3 months ago said:
Kewl Recipe.

Thank you for sharing! *5*

Tilgidh

22566 1 year, 3 months ago said:
Different,have not had this before,Thank-you for the recipe.

Kind Regards


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