Japanese Cucumber Salad with Vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 heaping tablespoons bonito flakes* (optional) |
1/4 cup sherry vinegar or rice vinegar |
1 tablespoon dark soy sauce |
2 english cucumbers or 4 regular cucumbers |
1 tablespoon coarse salt |
1 tablespoon sugar, or to taste |
garnish: a 1- by 2-inch piece toasted nori* (dried laver) from one 8- by 7 1/2-inch sheet (optional) |
Directions:
1. If using bonito flakes, in a bowl stir together flakes, vinegar, and soy sauce and let stand 1 hour.
2. Peel and seed cucumbers and diagonally cut into 1/8- to 1/4-inch-thick slices. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes. Rinse cucumbers well and pat dry. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and 1 tablespoon sugar; if not using bonito flakes, toss cucumbers with vinegar, soy sauce, and 1 tablespoon sugar, or to taste. With scissors cut nori lengthwise into thin strips.
3. Serve salad garnished with nori strips.
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