Japanese Cucumber Salad With Vinegar 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:

• If using bonito flakes, in a bowl stir together flakes, vinegar, and soy sauce and let stand 1 hour.
• Peel and seed cucumbers and diagonally cut into 1/8- to 1/4-inch-thick slices. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes. Rinse cucumbers well and pat dry. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and 1 tablespoon sugar; if not using bonito flakes, toss cucumbers with vinegar, soy sauce, and 1 tablespoon sugar, or to taste. With scissors cut nori lengthwise into thin strips.
• Serve salad garnished with nori strips.

Steps:

• If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Add sugar, 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:

• 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:

• Cook the noodles in boiling water until barely tender.
• Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
• Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
• Stir well.
• Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
• Peel and seed the cucumber.
• Cut into quarters lengthwise, then into thin sticks.
• Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.

Steps:

• Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
• Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.