Japanese Pounded Cucumber Salad - Shojin Ryori
photo by Rinshinomori
- Ready In:
- 16mins
- Ingredients:
- 10
- Serves:
-
3
ingredients
- 400 g cucumbers
- salt
- 40 g carrots
- 20 g ginger
- 1⁄2 dried red chili pepper (Japanese or Korean)
- 2 tablespoons sesame oil
- 2 tablespoons light soy sauce or 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- salt, to taste
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.
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RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.