Thursday, April 24, 2008

Japanese Pickled Cucumbers

I absolutely love cucumbers and love them even more when they are seasoned with any type of pickling spice. I found this recipe in my last Gourmet magazine and had to immediately go to the Asian market and buy the ingredients. I had never heard of Japanese cucumbers before this recipe, but sure enough they had them at the marked. They are really thin and don’t have any seeds, the skin is tender and has a bit of a spicy kick to it, I will definitely use these in the future, as I hate de-seeding cucumbers when I make salads.

Japanese Pickled Cucumbers

5 Japanese Cucumbers (you can find them at your Asian supermarket)
2 Teaspoons Kosher Salt
½ Teaspoon Wasabi Powder
¼ Cup Seasoned Rice Vinegar
½ Teaspoon Soy Sauce

Using a vegetable peeler or mandolin, cut cucumbers into long thin strips and place into a colander. Toss cucumbers with salt and let drain for 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls of the cucumbers to remove excess water; pat dry.
Stir together the wasabi powder, vinegar, and soy sauce until wasabi powder is dissolved. Toss the cucumbers with the sauce and let sit for a few minutes for flavors to mingle. Serve within 2 days.

1 comment:

Lydia (The Perfect Pantry) said...

I've been seeing these cucumbers from time to time in the regular grocery store or in Trader Joe's. I'm sure this recipe would also work with the long English seedless cukes. Pickled cucumbers done this way are so light and fresh-tasting, especially as a side to sushi.