Saturday, May 18, 2013

Quick Pickle Japanese Cucumber Salad

I'm not sure if this dish is of Japanese or Korean origin. I first had this salad at a sushi restaurant and it was delicious. When I was searching for a recipe to replicate the dish I had, I came across this recipe HERE which called it Korean cucumber salad.

Since I first tasted this at a Japanese restaurant, and I'm slightly tweaking the recipe I found on, I'm going to just call it (Quick Pickle) Japanese Cucumber Salad. I hope you will enjoy this quick pickle cucumber salad as much as I do. Here's the super easy recipe with my slight changes.

*Serves 3-4

  • 4-5 Persian Cucumbers
  • 3 Tbsp Sugar
  • About 1 Tbsp Salt 
  • 1/4 Cup White Vinegar
  • 1/4 Tsp - 1/2 Tsp Toasted Sesame Seeds
Thinly slice cucumbers (skin on) with a mandoline (watch those fingers!) and place in a glass or porcelain bowl. Sprinkle cucumber slices with salt and sugar and gently toss to combine. Add vinegar and stir to coat all the cucumber slices. Cover and refrigerate the cucumbers for about 30 minutes. Sprinkle with sesame seed before serving.

June's Notes: You can let the cucumbers marinate 2-3 hours before serving. You can also let it sit overnight, although I think the crunchiness is slightly lost due to the long pickling. Do not keep the cucumbers more than 24 hours as it's no longer as tasty. =)

Don't worry if it looks like there's not enough liquid in the pickling. The cucumber will release more liquid as it "marinates". If you can't find Persian cucumbers (which are smaller), English cucumbers are ok too. 1 English cucumber should suffice.


Simply June 

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