Marinated Cucumber and Garlic in Soy Sauce

At the supermarket, I found marinated octopus and cucumber in the deli aisle and thought I could make it by myself! So, imagining the taste, I made it.It's easy, but my husband really likes it, so decided to post this recipe.If desired, add myoga ginger and shiso leaves.You can use garlic soy sauce instead. (If you use garlic soy sauce, you do not need grated garlic.) For 2 servings. Recipe by Komomomomo

Use this sauce for karaage (fried chicken) marinade or add it to stir-fry dishes.If there isn't much soy sauce left in the jar, add some more in. You can store this sauce in the fridge for a long period of time. Recipe by kyonmi

This recipe was passed down to me from my mom, and is a staple in our house.You can pickle the garlic without slicing, but you could use the sliced garlic in cooking, so I make 2 kinds of garlic soy sauce in my house.Adjust the amount of garlic to your liking. Recipe by Yuuyuu0221

As you only have the aroma instead of eating the actual garlic, the smell doesn't linger as long and you don't have garlicky breath afterward.I wrote "100 ml or more" for the amount of soy sauce, because you first use enough soy sauce to just cover the garlic cloves. Afterward, you can add as much soy sauce as you like. The aroma is best if you use it up within one week. The garlic changes colour, so take them out after about 3 days. Recipe by Yukoai_yukoi

This is my parents' summer recipe that I now serve to my own family.If the zucchini and potato are very large, cut vertically in half before slicing. If thin, cut into disks.[Regarding the amount of soy sauce] If you're going to eat it right away, 2 tablespoons is fine, but the longer you wait, the stronger the flavor gets. If you're going to wait before eating the recipe, use less soy sauce. For 3-4 servings. Recipe by Run

Since I love the combination of umeboshi and miso, I tried it out on pounded cucumber.It's best to use unsweetened umeboshi. If left sitting for too long, this will become watery, so serve as soon as you mix in the seasoning. It has 53 kcal per serving. Recipe by LazyHata

I made my husband's dinner using 1 chicken thigh left in the fridge.The time it takes to brown the chicken is not included in the 10 minute cooking time To simmer, use a small frying pan, so that the chicken fits perfectly. When making double the amount of chicken, use double the amount of sauce, and use a frying pan large enough so that 2 chicken thighs will fit. This time, I used store-bought grated garlic Please adjust the amount of garlic to taste. Recipe by Totono mama chan

I harvested a lot of shiitake mushrooms that I grew myself. I wanted to eat them in a tasty way, so I tried combining them with a cucumber I had in the refrigerator. This was amazingly delicious! Ingredients with different textures really go together well!By coating the cucumber with flour before cooking it, it blends better with the seasonings and retains its moisture better for a juicy finish.Add some shichimi chili pepper mix as well as the black pepper if you like. Recipe by Ponie

Otra manera de marinar carne o pescado. La puedes ocupar para cerdo, res, pesado, cordero o lo que gustes. Le presentarás a tu familia la misma carne pero con otro sabor. Atrévete!!! 😉

Νηστίσιμο συνοδευτικό για ένα ουδόλως #νηστίσιμο λουκάνικο. Ο Βαγγέλης Χέλμης, στον οποίον ανήκει η πατρότητα της αρχικής συνταγής υποστηρίζει ότι όσοι ξέρουν από τσίπουρο επιλέγουν λάχανο για μεζέ. Ισχύει... #Ημερολόγιο2023

I recreated a dish I had eaten a long time ago.I wrote "1 serving" in the recipe but it's a modest amount.Adjust the amount of seasoning according to how much squid you have. Recipe by Hokkori-no

I think that vinegar dishes taste great in the summer. I substituted the sesame oil from the cucumber vinegar dish that I normally make with mustard, and made a Chinese-style version.Make sure to check the flavor before serving it. Add salt if it is weak, or add a little water if it is too strong. It also tastes great if you substitute mustard for julienned or grated ginger. Recipe by Iku..

I created this sauce because I though it would be handy to have and could be used in many dishes.It was delicious to add this sauce to fried rice. It made the dish appetizing.When making fried chicken, you can use just the soy sauce from this sauce, so you don't need to bother grating the garlic. Store in the fridge. Recipe by Minaichigo

Woweeee this melts in your mouth...

My mother used to make this for me when I was a child and didn't like vinegar.Make sure to squeeze out the cucumber very well. For 2 servings. Recipe by suzu-ren

My friend K who lived in Chicago served me tasty onigiri rice balls, which inspired me to make this recipe. Probably her version contained her secret ingredient of garlic miso, but I'm pleased enough with the result of my own version.Change the amount of garlic and shiso leaves to suit your taste. It can be preserved for several months in the fridge if you dry the shiso thoroughly. Don't leave it untouched. Consume the marinated garlic and shiso leaves and add fresh batches. When you stock up on shiso leaves or when the inside of the container looks filthy, use it up and make a new marinade. Recipe by Yukirinrin

This is a great side dish for any entree, especially for deep-fried meat. It can balance the taste and bring comfort after eating a heavy seasoning cuisine. Enjoy~~*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.licious

I learned how to make this versatile sauce from Mrs. Namiko.I store the jar in the refrigerator and use the sauce through a year by occasionally topping up the ingredients.Use the sauce for yakiniku sauce or salad dressing. Moreover, you can season fried rice or stir-fry dishes with this garlic soy sauce. You can use the marinated garlic for cooking as well, so there are many different ways to use this sauce. Recipe by chima.

I had daikon radish prepared this way in a restaurant, so I tried to recreate that dish.The garlic will burn easily, so put it on top of the daikon radish while it's cooking. Recipe by Hamuchikuwa

This is on many restaurant menus, but I wanted to eat it at home so I made it. Sesame seeds really makes it fragrant.Adjust the amount of soy sauce to taste. The amount will depend on how much salt you use. For 2 to 3 servings. Recipe by Da-jirinchan

I was looking for a new way to eat Chinese cabbage. That's when I combined it with scallops, which actually tasted great!I used fresh scallops. You only need to steam them for a short time. Since the Chinese cabbages release a lot of moisture, I think you'd feel this dish is lightly flavored. If this is the case, try adding some soy sauce to suit your taste. Recipe by HAL.M

My oldest son loves cucumber so much, you might wonder if he's actually a kappa. Plus, he adores salty foods. So, this recipe dedicated to him.The amount of salt at step 5 depends on how much salt and pepper you add at step 3, so add to taste.At summer time, you'll get lots and lots of cucumbers and don't know what to do with it When that happens, you can use it all up in this delicious way.Try this recipe using other vegetables like cabbage too. Recipe by Kana2143

Komatsuna has a lot of vitamins and calcium, but I always tend to make the same dish with it. This time I incorporated it into a main dish.In step 1, just lightly season the pork with salt! Don't forget to drizzle in the sesame oil at the end! Mind you don't over boil it as well. Recipe by Run

I made these for onigiri rice balls.Even if you only have enough time to soak them for half a day, they'll still be delicious. Thoroughly drying the shiso leaves before soaking will allow them to keep longer. Recipe by Kukkingumami-

My son doesn't like raw skipjack tuna, so I made this with his favourite garlic sauce. He gobbled it up.It will dry out if you cook it completely, so avoid overcooking. Do your best! Recipe by SORAKH

ADDITIONAL ADD ON NANDO 'S PERI PERI SPICY CHILI SAUCE FOR SPICY DISH LOVER

... and serve with spinach and avocado. Perfect dish for college life

I modified a typical dish to this tasty one by adding a boost of black pepper.Step 1 and 2 are the key to tender chicken. Please be careful not to overcook the bean sprouts!! When you wipe the frying pan, just wipe quickly with kitchen paper. Add garlic powder and black pepper to your liking. Recipe by Ayanami Aya

I always eyeball this when I make it, so I wrote down the amounts properly for reference. These are some ingredients that matched the sauce well.Tofu hamburgers, grilled vegetables (eggplant, asparagus, etc.)When making the fried garlic chips, make sure not to burn them. Otherwise they will be bitter. In Step 3, if there is too much oil, soak some up with paper towels before adding the flavoring ingredients. Otherwise the fat will congeal when the sauce is cold. The texture won't be as appealing. Recipe by mico_mico