Cooling Japanese Cucumbers
by yongfook
Ingredients
cucumber
apple vinegar
light soy sauce
sesame oil
sesame seeds
ginger
garlic
cucumber
apple vinegar
light soy sauce
sesame oil
sesame seeds
ginger
garlic
Method
Japanese-influenced cucumber pickles. Absolutely perfect on top of a small bowl of hot rice.
"Stripe" your cucumbers with a peeler, peeling off only a few sides. Slice in med-long chunks. In a tupperware, add 1 part light soy sauce to 1.5 parts apple vinegar - enough to cover the cucumbers when you put them in. Slice some ginger thinly and add a couple of smashed garlic cloves (break the cloves with the side of your knife and throw them in whole). Add sesame oil (to taste) and scatter some sesame seeds on top. Put your cucumber chunks in the mixture. Stir and store in the fridge.
They will be ready within a couple of hours, but leaving them in the fridge for a day will help intensify the taste of the cucumber.
Serve on top of something plain, like freshly-steamed white rice.
Japanese-influenced cucumber pickles. Absolutely perfect on top of a small bowl of hot rice.
"Stripe" your cucumbers with a peeler, peeling off only a few sides. Slice in med-long chunks. In a tupperware, add 1 part light soy sauce to 1.5 parts apple vinegar - enough to cover the cucumbers when you put them in. Slice some ginger thinly and add a couple of smashed garlic cloves (break the cloves with the side of your knife and throw them in whole). Add sesame oil (to taste) and scatter some sesame seeds on top. Put your cucumber chunks in the mixture. Stir and store in the fridge.
They will be ready within a couple of hours, but leaving them in the fridge for a day will help intensify the taste of the cucumber.
Serve on top of something plain, like freshly-steamed white rice.
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