Japanese Pickled Cucumber
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The Japanese usually serve several kinds of pickled dish along with white rice for each meal. Although Japanese restaurants or supermarkets here in the US do not offer many varieties, there are a ton of selection in Japan. In fact, there are specialty stores that just sell various types of pickles!
ingredients
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serves: 3
1 English cucumber
Seasonings
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp La-Yu (Japanese chili oil, see Pantry), more for spicier
1/2 tsp sugar
1/2 tsp White sesame seeds
Nutrition Facts
Japanese Pickled Cucumber
Servings Per Recipe: 3
Amount per Serving
Calories: 71
- Total Fat: 5.2 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 672.4 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.7 g
- Sugars: 2.6 g
- Protein: 2.1 g
preparation
1. Peel the cucumber. Instead of peeling all the skin, alternate so it looks nice. Cut the cucumber in Japanese cutting technique called Rangiri.
2. Combine all the ingredients for seasonings in a Ziploc bag and mix well.
3. Add the cucumbers inside and rub from outside the bag. Keep in the fridge for 1-2 hours but do not marinate too long as it gets too salty.
1
comments
Mommy_loves_to_cook
September 12, 2011