This recipe is very light and super refreshing. This cucumber can be consumed as an appetizer, on toast, in sandwiches or as an ingredient in some salads. It’s very similar to what is served in Japanese restaurants, but I make this one my way, on intuition, but I guarantee it’s delicious too, give it a try!
Ingredients:
1 Japanese cucumber;
1 teaspoon (flat) of culinary sweetener powder (or sugar);
1 tablespoon of black sesame;
50 ml of white vinegar (I used wine vinegar);
50 ml of soy sauce;
50 ml of water;
1 teaspoon of sesame oil (optional);
1 tablespoon chopped ginger (I used pickled ginger);
Salt to taste (leave it for last if you think it’s necessary, I added a pinch).
Slice the cucumber as thinly as possible. Place the slices on a flat surface and sprinkle plenty of salt so that it releases its water and let it rest for 15 minutes. Squeeze the cucumber with your hands so that it is very dry. Place in a sieve and wash under running water to remove the salt.
In a container mix all the ingredients above and lastly the cucumber. It can be stored in the refrigerator in jars, but I don’t know how many days it will last because I make it in small quantities and we consume it within 2 days at most.
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