Japanese Pickled Cucumbers |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Gourmet magazine. Japanese cucumbers (found at Asian supermarkets) are very thin and don't have seeds, and the skin seems more tender. The long English seedless cucumbers would probably work too. Ingredients:
5 japanese cucumbers |
2 tsp kosher salt |
1/2 tsp wasabi powder |
1/4 cup seasoned rice vinegar |
1/2 tsp soy sauce |
Directions:
1. Using a vegetable peeler or mandolin, cut cucumbers into long thin strips and place into a colander.
2. Toss cucumbers with salt and let drain for 15 minutes.
3. Rinse cucumbers under cold water, then squeeze handfuls of the cucumbers to remove excess water; pat dry.
4. Stir together the wasabi powder, vinegar, and soy sauce until wasabi powder is dissolved. Toss the cucumbers with the sauce and let sit for a few minutes for flavors to mingle.
5. Serve within 2 days.
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