Japanese Cucumber Salad

Name: Japanese Cucumber Salad
Cuisine: Japanese
Ingredients: 1 cup (250 ml) food sake; Vinegar or lemon juice; 6½ tablespoons (100 ml) water; 2 tablespoons (36 g) salt; 2 cucumbers; 1 piece of dried konbu (about ⅓ ounce [10 g])

Preparation info

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Sometimes cucumber salads very quickly lose their fresh taste and crisp texture, becoming limp and unappealing. One solution is to use the ingenious Japanese idea of drying the cucumbers before adding the marinade so that the salad will keep for several weeks.

Ingredients

2 cucumbers
1 cup (250 ml) food sake
6½

Asia
Japan
Vegan
Gluten-free

Method

Wash the cucumbers thoroughly in cold water. Cut them into halves lengthwise and use a spoon to remove the softest inner part and the seeds.
Place the cucumbers in a dehydrator set at 125°F (50°C) for 3–4 hours, depending on size.
Cut the dried cucumbers at an angle to make slices ¼ inch (6 mm) thick.
Dissolve the salt in the food sake and wat