Japanese Pounded Cucumber Salad - Shojin Ryori

Recipe by Rinshinomori
READY IN: 16mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Salt cucumber lightly and using a blunt side of kitchen knife or wooden rolling pin, lightly pound the cucumber to break down the flesh somewhat up and down. Cut the cucumber into 1 1/4 inch or 3cm pieces.
  • Julienne carrot into about 1 1/4 inch or 3 cm pieces. Parboil for about 1 minute and chill in cold water. Drain.
  • Julienne ginger and soak in cold water for about 10 minutes. Drain.
  • Cut dry hot chili pepper into thin ringlets.
  • Combine sesame oil, soy sauce, sugar, vinegar and salt to taste in a bowl with cucumber, carrot, ginger and dry hot chili pepper. Let the mixture marinate for 1 hour before serving.