Cucumber Vinegar Salad is a refreshing Japanese side dish made by lightly seasoning cucumbers with rice vinegar, sugar, and salt. Despite its simplicity, the balance of acidity and saltiness is perfectly harmonized, creating a refreshing flavor that stimulates the appetite. Sometimes, sesame seeds or wakame (seaweed) are added to enhance the flavor and texture. This dish is particularly perfect for the hot seasons and is a classic side dish commonly found on Japanese dining tables.
Ingredients
- 1 cucumber
- 1 teaspoon salt
- 1 tablespoon your favorite vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Chili paste (optional)
- Sesame seeds(optional)
Instructions
- Cut the cucumber.
Tip: To help the cucumber absorb all the flavors, you can crush it, cut it with scissors, or score the skin. - Sprinkle the cut cucumber with salt and let it drain to remove excess moisture.
- Mix in all the other ingredients.
It’s even more delicious the next day after the flavors have fully developed!☺️💕
Point
- Cucumbers can be thinly sliced or cut at an angle to not only improve the appearance but also help the flavors soak in better. Additionally, gently tapping the cucumbers helps release their moisture, allowing the flavors to absorb more effectively.
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