Japanese Cucumber Salad

by Editorial Staff

Cucumber appetizer turns out to be spicy and aromatic thanks to some secrets of Japanese chefs.

Ingredients

  • Cucumbers – 500 g
  • Sesame oil – 1 tbsp
  • Soy sauce – 2 tbsp
  • Rice vinegar (or wine) – 2 tbsp
  • Salt – 15 g
  • Sugar – 1 teaspoon
  • Fried sesame seeds – 1 teaspoon

Optional:

  • Garlic – 1 clove
  • Fresh ginger (root) – 15 g
  • Algae – 40 g

Directions

  1. Prepare foods for Japanese cucumber salad.
  2. Wash cucumbers, trim off the ends. You can pre-soak the cucumbers for 10-15 minutes in water, then they will be more aromatic.
  3. If you have a vegetable slicer (like in the photo), set the knife to the very minimum so that the cucumbers are cut as thinly as possible.
  4. Cut the cucumbers into thin slices.
  5. Place them in a bowl. Season the cucumbers with plenty of salt and stir to give juice. Set aside for 7-10 minutes.
  6. Prepare salad dressing. In a separate bowl, combine soy sauce, sugar, vinegar, sesame oil. Add chopped ginger root (ginger juice), edible seaweed, or garlic if desired.
  7. Take one clove of garlic, with which cucumbers get a piquant taste. Crush the garlic on a cutting board with a knife, chop as small as possible and add to the salad dressing.
  8. Combine all the ingredients of the dressing, mix well until the sugar is completely dissolved.
  9. Rinse the cucumbers in cold water, squeeze them out so that excess liquid comes out.
  10. Lightly fry the sesame seeds in a dry frying pan.
  11. Combine cucumbers with ready-made aromatic dressing sauce, mix. Sprinkle sesame seeds on top of the cucumber appetizer.
  12. Japanese cucumber salad is ready to serve.

Bon Appetit!

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