Cucumber Salad Japanese Style Recipes

Steps:

• If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
• In a large bowl, combine cucumbers, salt and pepper, mix well.
• Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
• Sprinkle with sesame seeds and mix.
• Let marinate for 20 minutes before serving.
• Adjust seasonings before serving.

Steps:

• Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.

Steps:

• Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
• Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
• Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

Steps:

• Wash cucumber very well, or peel it.
• Cut cucumber in half crosswise and then in half lengthwise. Remove seeds.
• Thinly slice cucumber and place in a glass bowl.
• Thickness depends on how crisp you want the cucumbers to be when finished. Thicker = Crisper, but Thinner = Yummier!
• Place remaining ingredients into a magic bullet jar or a small food processor bowl. Process for about 30 seconds or until the mint looks like small specks.
• Pour marinade over sliced cucumbers, mix well and refrigerate for at least an hour.
• To serve, I usually place in individual shallow white prep bowls or little japanese ceramic serving dishes, spooning a little bit of the marinade over the top.

Steps:

• Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
• Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
• Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.

Steps:

• Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 thinly sliced scallions, 1/2 minced red jalapeno, 2 tablespoons thinly sliced pickled ginger and 1 tablespoon sesame seeds. Top with more cilantro.

Steps:

• Combine onion, radishes and cucumber in a medium bowl.
• Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
• Drizzle vinegar mixture over cucumber mixture, tossing to coat.
• Cover and chill 15 minutes.
• Sprinkle with sesame seeds before serving.

Steps:

• Place in a bowl the cubed cucumbers and kosher salt, toss to coat.
• Let stand for 1 hour at room temperature.
• Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.
• Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.
• Add the red pepper flakes and cook, stirring 15 seconds.
• Add garlic, rice vinegar, and honey and stir-fry 30 seconds.
• Turn off heat, add cucumbers and toss to coat.
• Transfer to a bowl, let cool and chill for at least 3 hours or overnight.
• Cucumbers will keep for up to one week.

Steps:

• Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
• Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
• Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
• Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.

Steps:

• Slice cucumbers very very fine.
• Put slices in a bowl and sprinkle with salt, mix well, & set aside for one hour.
• Squeeze cucumbers &discard liquid.
• Add other ingredients and combine.

Steps:

• Trim ends off cucumber and cut into 1 inch chunks.
• Combine rice vinegar with soy sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic.
• Mix dressing with cucumbers and serve at room temperature.