Prep 20 mins
Cook 0 mins
This recipe comes from Japanese Cuisine for Everyone by Yukiko Moriyasma. It is something my mom used to make all the time and is my absolute favorite way to eat cucumbers.
- 2 japanese cucumbers
- 1⁄3 cup rice vinegar
- 1⁄2-1 teaspoon light soy sauce
- 1 1⁄2 tablespoons sugar
- 1⁄4 teaspoon salt
- toasted sesame seeds
- Slice cucumbers very thin. Soak a few minutes in salt water, drain and squeeze.
- Mix the remaining ingredients together and marinate cucumbers in the sauce for at least 15 minutes.
- Serve sprinkled with sesame seeds to taste.
I added just a little brown sugar.. perfect!
Wonderful new cucumber salad for us!! I made a scaled back version (1/4) for just DH and myself. The only changes I made was to cut back slightly on the sugar (not a fan of super sweet) and add some green onions. Thanks for sharing the recipe. Made for Culinary Quest 2015.
These were even better than I expected since I have made similar. Thanks for posting. I have lots of cucumbers still growing.