Crunchy Sesame Seed Cucumbers with an Extra Twist

I measured the ingredients I use for the cucumber with sesame seeds I make all the time to turn it into a proper recipe.I removed the seeds from the cucumber to enjoy its crispy crunchy texture, but you can omit that step if you like. Recipe by Snow*Love

Pen Pen (my 4-year-old) says that cucumbers are too tough to chew... hard to relate for us adults. So, I attempted to recreate a pounded cucumber recipe that I tried once at a Japanese pub! For kids, I omit the garlic and ginger. I had Pen Pen pound the cucumber with a rolling pin. The cucumbers had a different texture that was apparently refreshing.When serving to adults, I recommend 1/2 a clove grated garlic and a touch of grated ginger...Increasing the salt content may help to prevent heat exhaustion. Recipe by Penpen mama

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

I learned this recipe from my grandparents. It's great for using up lots of cucumbers in the summer.1/2 teaspoon is on the low side, and I prefer about 1 teaspoon. This is best chilled. If the cucumbers look dirty after rolling them on the cutting board, wash them off and sprinkle with more salt. Recipe by Yuki

Cucumber has a lot of moisture, so adding boiled egg helps to release water. It leaves the flavor of egg, at the same time, giving body to the taste and a plain flavor.

I wanted to enjoy the taste of fresh vegetables and came up with this. My kids loved it too.Enjoy the crunchiness of fresh cucumber and radish. Dress the salad with whatever you like! Let me know which you like best. For 2 servings. Recipe by Wakki-ukki-

This is a cucumber version of my popular "Easy Spinach and Chikuwa with Mayonnaise and Ponzu".I tried adding more ground sesame seeds to increase the flavour.My 1-year-old son won't eat fresh vegetables, but he loves this and eats it all up.Make sure you squeeze out the cucumber well! Recipe by Yusase mama

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.

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

I love cucumbers. I wanted something green on the dinner table, and this is what I was able to make quickly.The cucumbers will become watery when sitting in your fridge, so make sure to prepare right before serving. Recipe by Harukomachi

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

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

I wanted to use up some cucumber so I came up with this. I was getting bored with the usual way of eating cucumber, but I can eat lots of it in this.There are no hints because it's so easy. For 2 servings. Recipe by Manmarumauchan

I make these often whenever I have an excess of cucumbers. They make great bento fillers, and are super easy.Since the cucumbers are pounded, the flavors absorb easily. Recipe by adusa

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

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

I was wowed by this dish at a Japanese Izakaya pub years ago and when I recreated it the next day, it got rave reviews, so it's been a standard recipe in our family ever since. It's very easy to make.If you don't have a rolling pin, use a sturdy cup or bottle, but be careful not to break it!This recipe is so simple that there is no real trick; Pound the cucumbers into large chunks to enjoy the crunchy texture. This can be served right away, but is actually best chilled for 30 minutes to bring the flavors together and to round out the saltiness. Adjust the amount of salt and garlic to taste. Recipe by Recoty

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 created my own recipe for namul while cutting cucumbers and tomatoes. The usual namul ingredients like spinach and bean sprouts are blanched, but I didn't cook the cucumber and tomato since I wanted to enjoy them raw. Recipe by Pukuttopukumaru

I love white sesame with white miso and tofu, so I added cucumbers to the dish.Since the cucumbers release moisture, it tastes better if you add them right before eating.I used silken tofu, but it also tastes great with firm tofu! Recipe by Fukita nochieko

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

This is extremely delicious, so I would really like you to try it!It also tastes great if you add chicken tenders or tomatoes!s!Strike the cucumbers! Compared to when they're simply sliced, the flavors diffuse into them in a completely different way!Make sure to let them rest in the fridge for no less than 20 minutes.The sesame oil must be added at the end! Recipe by makopon2

I love this dish with pork BBQ the vinegar helps cut the richness of the pork fat. It is so versitile you can adjust the flavors to your own tastes. Enjoy :)

I bought some really fresh cucumbers, so I thought up this recipe.This is good with ground sesame seeds, but by using toasted whole sesame seeds, you can enjoy the fresh taste of the cucumber. The fragrant nuttiness of the sesame seeds fills your mouth as you chew the rough bits of cucumber. Fellow COOKPAD user "youichie" reminded me that this tastes better if you let it rest for a while to let the flavors meld. Also, user "riebel's" comment made me think of this: the sesame vinegar gets watered down by the moisture in the cucumber to the point where you can drink it up, but if you're in a situation where that would be rather impolite, reserve the sesame seeds and scatter on the cucumber just before serving to prevent it from going to waste. Recipe by ochikeron

Makes a cool side dish for a hot day. Had a simple taste and its quick and easy.

Quick summer salad to fix when cucumbers are in season!

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)

A perfect recipe when you need to use a bunch of cucumbers.Since the marinade does not completely submerge the cucumbers, mix occasionally for the marinade to season the cucumbers.It may seem watery when the cucumbers releases their water content, but this prevents the marinade from completely overwhelming the flavor. For 2 to 3 servings. Recipe by Nacchi sencho

Today, I’m bringing you a fun twist on the classic Asian-style cucumber salad—this one’s got a crisscross cut for that extra pop! It’s crunchy, refreshing, and packed with flavor—sweet, sour, and a little spicy. Plus, it’s super quick to make, so it’s perfect when you need a fresh side dish in no time. Let’s get slicing and make this delicious, vibrant salad together! Enjoy!

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