A simple recipe where you just score cucumbers and marinate them in a special sauce. The thinly sliced cucumbers, with their crispy texture, are addictive. They are perfect as a side dish for rice or as a snack, with a refreshing taste perfect for summer.
Ingredients
Main Ingredients (2 servings)
- Cucumbers 3
Seasonings
- [A] Salt 1/4 tsp
- [B] Water 100ml
- [B] Shiro Dashi (White Soy Sauce Base) 3 tbsp
- [B] Soy Sauce 2 tsp
- [B] Sesame Oil 2 tsp
- [B] Grated Garlic 1 tsp
- [B] Dried Chili Rings A pinch
Steps
- Shave off the hard parts from the sides of 3 cucumbers using the back of a knife.
- Peel the skin of the cucumbers with a peeler in a striped pattern. [This is the key!] Slightly peeling the hard parts in stripes makes them look beautiful and helps the flavors penetrate better.
- Trim the ends of the peeled cucumbers and cut them into 4 equal lengths.
- Make thin, fine cuts on the cucumbers, leaving about 5mm from the end, about 1cm from the edge. [This is the key!] It's easier to make these fine cuts with a paring knife. By making thin vertical cuts while leaving a small portion of the inner part of the cucumber intact, they will become fluffy and open up like ribbons after being salted and becoming limp.
- Add 1/4 tsp salt to the cut cucumbers, mix well, and let them sit for about 10 minutes.
- After 10 minutes, when moisture appears on the surface of the cucumbers, rinse them quickly with water to remove the saltiness. Drain them thoroughly in a colander.
- In a container, combine 100ml water, 3 tbsp Shiro Dashi (White Soy Sauce Base), 2 tsp Soy Sauce, 2 tsp Sesame Oil, 1 tsp Grated Garlic, and a pinch of Dried Chili Rings. Mix well.
- Add the drained cucumbers to the container with the mixed sauce.
- Once the cucumbers are added, refrigerate for about 1 to 2 hours to allow the flavors to soak in.
- After marinating for about 1 hour and the flavors have soaked into the cucumbers, it's ready.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。