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Cucumber Pickles

Chef.Morimoto's picture
  Cucumber 10 Ounce (285 Grams)
  White sesame seeds 1 Teaspoon
  Soy sauce 2 Tablespoon
  Bonito flakes 5 Tablespoon (Hana Katsuo)

1. Toast sesame seeds. Peel and seed cucumber, then quarter lengthwise. Cut into bite-sized wedges by making a diagonal cut, rotating a quarter turn, and cutting again. Wrap in a dry cloth to remove excess surface moisture.
2. Combine cucumber, soy sauce, sesame seeds, and bonito flakes in a glass, enamel, or plastic bowl. Do not use a metal bowl. Mix well.
3. Cover and refrigerate for 20 minutes before serving. Keeps as long as 4 or 5 days. Serve with main course as a side dish.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 168 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 0.11 g0.53%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1699.7 mg70.8%

Total Carbohydrates 14 g4.5%

Dietary Fiber 1.7 g6.6%

Sugars 5.2 g

Protein 23 g47%

Vitamin A 6% Vitamin C 13.2%

Calcium 5.1% Iron 7.6%

*Based on a 2000 Calorie diet

Cucumber Pickles Recipe