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Cucumber Pickles

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

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: 
Easy
Cuisine: 
Japanese
Method: 
Mixing
Ingredient: 
Cucumber
Preparation Time: 
15 Minutes

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