A recipe for simmered jumbo cucumbers that are delicious even when served cold. By simmering bonito flakes directly in water, the flavors are thoroughly absorbed. This dish keeps well in the refrigerator for 3-4 days and is a perfect make-ahead side dish for the summer when served chilled.
Ingredients
Main Ingredients (4 servings)
- Jumbo Cucumbers 600g
- Bonito Flakes (Katsuobushi) 8-10g
Seasonings
- [A] Soy Sauce 3.5 tbsp
- [A] Mirin (Sweet Rice Wine) 2.5 tbsp
- [A] Sugar 2-2.5 tbsp
Steps
- Trim both ends of the jumbo cucumbers and peel them with a peeler. (Key Tip!) To prevent toughness, it's recommended to peel about 80-90% of the skin.
- Cut the peeled cucumbers into 1.5cm thick slices.
- Place the sliced cucumbers (600g) and bonito flakes (8-10g) into a pot.
- Add water to the pot and place it on the stove over medium heat.
- Once boiling, add the seasonings without removing the scum.
- Add soy sauce (3.5 tbsp), mirin (2.5 tbsp), and sugar (2-2.5 tbsp) to the pot.
- Add all the bonito flakes, stir gently to dissolve the seasonings.
- Lower the heat and simmer for 20 to 25 minutes, keeping the liquid at a gentle simmer.
- When the liquid has reduced to about 1/3 of the cucumber volume, turn off the heat and let it cool down.
- Chill in the refrigerator before serving. (Key Tip!) It tastes especially delicious in the summer when served cold.
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