Monday, 5 November 2012

Japanese Cucumber

Too vinegary on toast for me, but good with pasta.

  • 1 cucumber
  • vinegar
  • soy sauce
  • 1 TBSP sesame oil
  • 1 TBSP sesame seeds
  • 3 slices of ginger
  • 3 cloves of garlic, smashed once with a knife (unnecessary to cut into pieces)
  • pasta, noodles, toast, rice
1) Cut the cucumber into chunks.
2) Place into a container you can keep it in overnight or for a few days.
3) Add 2 parts soy sauce for every 3 parts vinegar (I estimated with my eyes).
4) Add the sesame oil, sesame seeds, ginger and garlic.
5) Serve with pasta, noodles, toast or rice.

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