Cucumbers

cucumbers

Yusuke frequently makes this fast, fresh, tasty dish—especially in summer.

This iteration uses farm-fresh local organic cukes, which is a rare treat for us. Very crunchy.

The preparation steps proceed thusly:

  1. Wash cucumbers and slice off the ends
  2. Bash the cucumbers with a blunt instrument, e.g., the handle of a large knife (carefully!), so as to “bruise” them
  3. Slice open the cucumbers lengthwise, then cut them into smaller pieces (2-3 inches long)
  4. Put them into a large mixing bowl
  5. Pour in the following and mix well to coat the cukes:
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp minced ginger
  • pinch of sugar

That’s it. You can also add a sprinkle of shichimi togarashi (Japanese chili powder mix) when served.

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2 Comments

  1. CatCaryn said

    Sounds yummy. We will have to give that a try!

  2. […] We had this alongside the cucumbers in my last post. […]

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