Tag Archives: 胡瓜

Japanese Vegan Snack: Ume-Shiso Kyuuri/Cucumber, Pickled Plums & Perilla Salad

CUCUMBER-SHISO-UME

Here is one simple recipe I consider as a Japanese “National” snack that will have all vegans and vegetarians rushing for:
Ume-Shiso Kyuuri/Cucumber, Pickled Plums & Perilla Salad!
Ingredients might not be easy to find, although they are probably available on the Internet under various forms.

INGREDIENTS:
-Cucumbers. If possible, Japanese style, long, thin and crunchy
-Shiso/perilla leaves: 4
-Umeboshi/Japanese pickled plums (there are salty and slightly sweet varieties. Either is fine!)
-Salt: 2 small pimches
-Sesame oil: a little

RECIPE:
-Wash cucmbers under running clear water and wipe them thoroughly with kitchen paper.

-Cut both ends of cucumbers and discard. Tight-seal cucumbers inside a vynil pouch and break (instead of cutting) them roughly into bite-sized pieces by hitting them with pestle over a kitchen wooden board.

-Discard pip/stone inside umeboshi and cut into small pieces.
Cut the shiso into very thin strips.

-In a bowl, mix thoroughly by hand cucumber, umeboshi and shiso.
Add salt an sesame oil. Stir and serve.

Note: Will be very tasty after being chilled inside the fridge.
The best umeboshi for this recipe are the sweet ones pickled into honey.
Make sure that the cucumber are dry after first washing them or the dish will be running with water.
I personally add some sesame seeds for effect and taste!

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sake, shochu and sushi

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Seaweed-pickled Cucumbers

SEAWEED-PICKLED-CUCUMBERS

Cucumbers are in season, and the Japanese pickle a lot of them before they become scarce and more expensive!
Here is a very simple recipe to preserve them and enjoy them anytime (with a cool drink?):
Seaweed-pickled Cucumbers!

INGREDIENTS: For 1~2 persons
-Cucumber: 1 fairly long. Japanese cucumbers are comparatively thin and crunchy. Be aware that the large soft cucumbers found in “Western” countries might not be appropriate. Moreover, the Japanese eat the cucumbers whole.
-Salt: a pinch
-Salted seaweed (shio konbu): to taste. I personally like quite a lot!
-Sesame oil: to taste (do some pesonal research/experiments as to how much you would fancy!)
-White sesame seeds: to taste. i use quite a good amount myself!

RECIPE:
-Cut both extremities of the cucumber and discard.
Wash rapidly.
Close inside a vynil pouch and strike cucumber with a wooden pestle or the equivalent to break cucumber in uneven pieces.

-Take out. Drop cucmber pieces into a bowl. Add salt. Stir with yoyr hand. Let rest for a while.
Discard water which has seeped out of the cucumber.
Add salted seaweed. Stir the whole gently by hand for a little while.

-Transfer onto a dish. Arrange it for presentation. Sprinkle with sesame oil, then sesame seeds.

Note: Some people like it without the salt.
Washing the cucumber will take acidity out.
Breaking the cucumber by beating it will allow other ingredients to penetrate it more efficiently. If you don’t like the breaking method and prefer to cut the cucmber instead, let it rest for 10 minutes before adding the salt.

Please check the new postings at:
sake, shochu and sushi

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