If you are trying to add more vegetables or salads to your diet, I highly recommend this book: Easy Japanese Pickling in five minutes to one day. This dressing is written to be used with small Japanese eggplants, but Ms. Ogawa suggests that cucumbers make a nice variation. It’s an easy and original way to serve either vegetable.
Cucumbers in Spicy Soy Sauce
from Easy Japanese Pickling
by Seiko Ogawa
3 to 4 small thin Japanese cucumbers (or 5 Japanese eggplants)
1 teaspoon salt
2 teaspoons Japanese mustard powder mixed with equal amount of water
1 1/2 Tablespoons soy sauce
2 teaspoons mirin
Cut cucumber into slices. (Cut small eggplants into 3/4-inch dice.) Stir in the salt. Let stand 15-30 minutes.
Combine remaining ingredients well.
Squeeze the vegetable well and toss in the mustard mixture. Let stand 10-15 minutes.
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