Japanese Cucumber side dish - tsukudani きゅうりの佃煮

Name: Japanese Cucumber side dish - tsukudani きゅうりの佃煮
Cuisine: British
Ingredients: 1 cucumber; Little bit of salt to drain cucumber; 1 thumb sized ginger; 1 dried chilli; 2 tablespoons soy sauce; Shredded kombu if available; 2 tablespoons rice vinegar (i am sure any CV vinegar will do but something mild fragranced one); 0.5 tablespoons sugar

ayako yamamoto @ayakoyamamoto

United Kingdom

This is a small side dish to go very well with rice dishes.
It can be stored for few days to 1wk in a fridge, nice to make bulk and have them as when you dish needs something extra to go with.

ayako yamamoto @ayakoyamamoto

United Kingdom

This is a small side dish to go very well with rice dishes.
It can be stored for few days to 1wk in a fridge, nice to make bulk and have them as when you dish needs something extra to go with.

Saved

Ingredients

1cucumber
Little bit of salt to drain cucumber
1thumb sized ginger
1dried chilli
2 tablespoonssoy sauce
Shredded kombu if available
2 tablespoonsrice vinegar (i am sure any CV vinegar will do but something mild fragranced one)
1 tablespoon of mirin
0.5 tablespoonssugar

Saved

Steps

1

Slice cucumber with slicer, i am setting 2 on ikea’s slicer
2

Put cucumber and little bit of salt in bowl and leave them for 10min or so to drain water
3

Cut ginger into very thin shredded size
4

Once water is coming out from cucumber, wash lightly if you are conscious of your salt intake otherwise just squeeze water out and put cucumber in a pan
5

Put everything in a pan
6

Cook them in high to medium heat, initially water comes out from cucumber but will gone fairly quickly, stay near the hob and reduce heat as water vapoured.
7

Serve cold to accompany your rice dishes. Today I had it with my rice and fried egg!