Cucumbers with Wasabi and Rice Vinegar |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The Japanese are wild about pickles, pickling practically every vegetable and root they come acrossand in sweet, salty, sour, and bitter incarnations to boot. In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles. Ingredients:
1 pound japanese or kirby cucumbers (about 5) |
1/2 teaspoon wasabi powder |
1/2 teaspoon water |
2 tablespoons rice vinegar (not seasoned) |
1 tablespoon sugar |
1/4 teaspoon soy sauce |
Directions:
1. Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
2. Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.
3. Cooks' note: Cucumbers can be made 1 day ahead and chilled, covered.
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