Japanese Pickled CucumbersFrom mokona 8 years ago
How to make it
- Using a vegetable peeler or mandolin, cut cucumbers into long thin strips and place into a colander.
- Toss cucumbers with salt and let drain for 15 minutes.
- Rinse cucumbers under cold water, then squeeze handfuls of the cucumbers to remove excess water; pat dry.
- 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.
- Serve within 2 days.