A picture of Cucumber Slicing Technique for a Lively Texture.

Cucumber Slicing Technique for a Lively Texture

cookpad.japan @cookpad_jp

The texture of cucumber improves with this cutting technique.

If the cucumbers are thin, you can omit Step 3. Modify this recipe as you wish; it also works with daikon radish or carrots. In Step 4, lightly salt the water to taste. This method of cutting also works well with pickles; just make sure that you handle the cucumbers gently since they break apart easily. Recipe by Mikki-an

The texture of cucumber improves with this cutting technique.

If the cucumbers are thin, you can omit Step 3. Modify this recipe as you wish; it also works with daikon radish or carrots. In Step 4, lightly salt the water to taste. This method of cutting also works well with pickles; just make sure that you handle the cucumbers gently since they break apart easily. Recipe by Mikki-an

Cucumber Slicing Technique for a Lively Texture

cookpad.japan @cookpad_jp

The texture of cucumber improves with this cutting technique.

If the cucumbers are thin, you can omit Step 3. Modify this recipe as you wish; it also works with daikon radish or carrots. In Step 4, lightly salt the water to taste. This method of cutting also works well with pickles; just make sure that you handle the cucumbers gently since they break apart easily. Recipe by Mikki-an

The texture of cucumber improves with this cutting technique.

If the cucumbers are thin, you can omit Step 3. Modify this recipe as you wish; it also works with daikon radish or carrots. In Step 4, lightly salt the water to taste. This method of cutting also works well with pickles; just make sure that you handle the cucumbers gently since they break apart easily. Recipe by Mikki-an

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Ingredients

1as many (to taste) Cucumber
1 dashSalt

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Steps

1

Lightly salt and gently roll cucumber on a cutting board.
2

Slice the cucumber into 2-3 mm rounds, cutting almost all the way through but leaving them attached on one side. Don't worry if you cut all the way through.
3

With the attached side on the bottom, slice lengthwise.
4

Cut into 2-3 cm sections and place in water (lightly salted to taste).
5

Drain and arrange on a serving platter. I served them with a miso dip.
6

Also check out my technique for keeping cucumbers a vivid green: (Recipe: 1187114).
7

These were sliced at an angle, so they bend a little.

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cookpad.japan @cookpad_jp

on April 11, 2014 23:36

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