Prep 10 mins
Cook 0 mins
Courtesy of Wolfgang Puck, one of my favorite chefs
- 2 cups thinly sliced japanese cucumbers (I use english cucumbers)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1⁄4 cup rice wine vinegar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
- Peel cucumbers, cut lengthwise, seed and slice into thin half moons.
- In large bowl, combine cucumbers and salt and mix well.
- Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well.
- Sprinkle with sesame seeds and mix.
- Let marinate for 20-minutes before serving.
- Adjust seasonings before serving.
I remember having a cucumber salad at a resturant a while back and I loved it, so I tried re-creating it with your recipe. It came out very nice, the only thing I did differently was to add a bit more sugar (well, in my case I used sugar sub) to balance out the salty taste a bit. Also, as the other reviewer mentioned, I did not peel or seed anything and it was still lovely. Too bad I ran out of sesame seeds because I am sure that would have made a wonderful addition! Thanks!!
This is a typical Japanese side dish, often served with grilled fish, etc. I thought it was nice. I sliced the cucumber very thin, without peeling or seeding. After salting, I waited about 15 minutes for some liquid to be released, and then squeezed it out. I thought it might be a good idea to rinse some of the salt away before adding the rest of the ingredients, but didn't this time because it wasn't mentioned. Actually, I felt the finished salad was a little on the salty side, so will rinse the cucumber slices in water, and squeeze them dry next time, before adding the ingredients from sugar on down. Thank you for this recipe.