Japanese Cucumber Salad

Posted in Recipes

4 cucumbers, peeled                                                  1 tablespoons coarse salt

3 heaping tablespoons bonito, flakes (optional)            1 tablespoon sugar, more to taste

¼ cup sherry vinegar, rice wine vinegar or balsamic vinegar

1 tablespoon soy sauce

1 x 2 inch rectangle of nori, cut into 1/8 inch strips (optional)

Cut the cucumbers into ¼ inch thick slices. Toss the slices with coarse salt and set them aside in a colander to drain for 30 minutes. Rinse the cucumbers with cold water and squeeze tightly in small bunches.

Mix together the vinegar, sugar and soy sauce. If you are using the bonito flakes, add them to the vinegar mixture and let it sit for at least 1 hour in the refrigerator. Strain out the bonito before serving. Toss the cucumber in the sauce and adjust the sugar and soy sauce to taste. Serve the salad in small bowls with a few tablespoons of sauce and nori pieces, if using.

This recipe was adapted from Vegetables by James Peterson.

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