Tsukemono Kyūri
Tsukemono (漬物, literally "pickled things") are Japanese preserved vegetables.
Kyūri (きゅうり) is the Japanese name for cucumber.
INGREDIENTS
- Japanese Cucumber - 3
- Salt - 3 teaspoons
- Boiling water - enough
SAUCE:
- Shoyu - 3 tablespoons
- Vinegar - 3 tablespoons
- Sugar - 1 spoon
- Shitimi pepper - little
- Aji no Moto - poco
- Roasted sesame oil - little
DIRECTIONS
- Pass in each cucumber a spoonful of salt, to rub and to roll on the board, several times.
- Throw boiling water into the colander over the cucumbers.
- Wipe with cloth; tap lightly with a stick or bottle on all sides of the cucumber.
- Cut the ends and then in 3 or 4 parts. Each piece, cut into 4, 6 or 8 buds, depending on the thickness of the cucumber. Reserve.
- Boil to dissolve sugar then turn off and add the sesame oil
- Mix all together and serve
