Wasabi Cucumbers

Wasabi adds a delicious accent and a punch to dishes.If you have time, mix the miso and wasabi, add the cucumber and marinate. The flavors will penetrate the cucumber and it turns into a quick pickle. Add mayonnaise just before serving. For 1 cucumber's worth. Recipe by ayureo

We use this dressing on a tuna nacho... A big seller at the restaurant I run. When we ran out of our pre made dressing, I turned to scratch and haven't ordered since.. Enjoy it on anything from sushi to a Japanese salad.

I learned how to do this from an old family friend. She is an older sister to one of my best friends and has begun to slip away from us as she has dementia. I will always treasure this old recipe. Jane Crum is someone I admire.(August 17, 2019)

All thanks to Ms. Maangchi :) This is not my recipe. also known as “oi-muchim”.

Topping toasted aburaage with leeks and soy sauce is common, but I added cucumbers and wasabi.Soaking the leeks in soy sauce at the beginning makes the leeks melt. You can substitute the leeks for myoga ginger. But if you use both, the flavor becomes diluted, so just pick one.The wasabi isn't as spicy as you think, so feel free increase the amount. Recipe by Eru912

This is the way my mom cooks cucumbers and it's so delicious.

I made this to satisfy my craving for salt cured cucumbers, and it turned out delicious.In Step 3, it is essential to wash the cucumbers and cutting board and remove the excess water.Adjust the saltiness to suit the size of the cucumbers and type of salted kelp powder. Recipe by Harukomachi

Japanese-style mustard pickles are delicious, so I thought another more "Western" version using mustard should be great too.By slicing the cucumber diagonally, it will wilt faster.By using a plastic bag, you'll be able to prevent your hands from getting dirty.I added a little sugar for sweetness. Serve these just like you would any other kind of pickle. For 2 servings. Recipe by hitkat

When I brought a bag of ten of these lightly pickled cucumbers to a barbecue they quickly disappeared.Add the ginger and sesame oil at least 10 minutes after you season the cucumber with salt to allow the cucumber flavour to shine through.When in a rush, you can use less salt than usual and add the sesame oil and ginger a bit earlier. Please adjust the pickling time according to the size of the cucumbers. For 1 bowl. Recipe by nabeko44kazu.

I used the cucumber and shiso leaves left over after making(Easy Chikuwa with Cucumber, Ume, Shiso Leaves) to make another dish.I used about a teaspoon of wasabi paste. Please adjust the amount to your taste. Recipe by Snow*Love

Everyone in my family loved this dish!Although using a plastic bag would pickle more evenly, I make and serve it in a Tupperware. The longer the pickling, the better the flavor.When pickling for a long time, it's good to add ichimi chili pepper powder before serving. Recipe by Team yokin

My Grandmother has made this recipe for as long as I can remember. It is a simple recipe that is great as an after school snack!

My friend taught me how to make this dish.Make sure you pour the sauce over the cucumbers while still it's hot. Recipe by taerin

My stepmom makes these at the time. I finally got the recipe. Think bread and butter with onions or anything else you choose.

By peeling the cucumbers, this becomes really colorful, but I didn't want to waste the peel so I added it to the marinade and it was delicious.Chill well and serve. Recipe by kebeibiko

A little crispy on the outside and buttery on the inside, these tasty Asian flavored wasabi avocado fries certainly packs a bit of a punch!

I wanted to eat pickled cucumbers that were not Japanese-style, so I made them spicy by adding ra-yu spicy chili sesame oil.This is simple, so I don't have tips. But if you lett the flavours blend for a long time, go easy on the chili oil and the soy sauce etc... Mix the cucumbers and pickling sauce while pickling in the Tupperware about halfway through. Recipe by Mawaru7

Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.The listed quantity of salt is minimal, so feel free to increase it if you like. Recipe by Ryo---ko.

I tried making my usual morning pickled cucumbers by using shio-koji instead of my usual method.This recipe is so easy because all you have to do is mix and rub everything together.You can also add some turnips..The amount of salt content in shio-koji varies by brand, so adjust accordingly. Recipe by Yuuyuu0221

This recipe is the result of many experiments with various pickling liquids.Small thin cucumbers that are about 100 g each are tastier than big fat ones with large seeds inside. Recipe by FarmersK

I wanted to make an easy-prep, salt-cured cucumber that even children would like. When I used the recipe with the seasoning from shirasu sauce, it turned out delicious. It's now one of my daughter's favorites. For those who like spice, add red chili peppers when curing.Thoroughly dissolve the sugar. Curing for 2 hours gives a perfect crunchiness and the cucumbers become well cured. If longer, the seasoning will blend in, but the crunchiness will disappear.If you peel the cucumbers a little, they will cure more evenly. Recipe by Tsukonindesumasu

I adopted a recipe that I saw in a book about 10 years ago.※ If you can, use premade pickling spice to make authentic and spicy pickles. But if you cannot find it, use a mixture of 5 grains of black pepper corn, 1 red chili pepper, and 1 bay leaf.※ You can eat it on the first day, but it's best after 3 days. Recipe by Yuuyuu0221

I found this recipe on www.allrecipes.co.uk.

I had a bunch of homegrown radishes. Pickling is the best way to prepare them.For the photo, I cut only some of the cucumbers jabara style. Since the radishes were the elongated variety, I halved them lengthwise. The kombucha gives instant pickles a good taste. The shredded kombu also gives a good flavor, and turns it into a Japanese style salad. It's addictive. Recipe by commeline

I made this easy refreshing salad again and again during summer. Even in autumn my husband asks me to make it. It's good just as it is, but I like to add the flavour of freshly ground sesame seeds. I hope you enjoy it.

My mother used to make a similar recipe when I was younger. I was never able to get the recipe from her so this is the best recreation of it.

I always ate this with ponzu sauce, but I wanted to try a different flavor so I made this.Adjust the amount of shiro-dashi and wasabi as desired.Yuzu pepper also works in place of wasabi. Recipe by rose12

I'm sharing another pickled cucumber recipe, which is also easy and quick to make. As long as you have all the ingredients at home, you can prepare this dish in half an hour. You can serve this dish after marinating it for 30 minutes, but the longer you marinate it, the more flavorful it'll get. Make sure you keep the pickled cucumber in the refrigerator. And I recommend finishing it within 5 days. This pickled cucumber can be served as an appetizer or a side with any meaty or hearty dish. The refreshing and crunchy cucumber will cut right through the grease. Instruction video (https://youtu.be/TYnfn6JIJew)

Esta ensalada es muy sencilla de preparar, pero tiene un rico sabor, es muy fresca y el complemento perfecto para carnes de res, pollo o cerdo empanizadas, asadas o fritas.

Es una guarnición fácil, fresca y súper rica, es lo que yo llamo #cocinarelax