I had this as a side dish for a steak tartare and loved it. The cook told me the recipe and it is too simple to be true.Please note that the cucumber should pickled at least 4 hours.

Twice cooked, making the Adobo a dry version, instead of the wet version swimming in sauce. :) Some like it this way, some like it with sauce. Try both!

These will be used in other recipes and salads

It's very delicious healthy plate

For the last 3 months, I've been obsessed with pickled onions. I thought it was difficult and time consuming to make. But, it's not. I'm not pickling onions in a big jar, rather prepare it to consume it in the next day. I have this tiny plastic storage cup that I use for pickling onions. Enjoy this as a topping to your favorite tacos or salads.You can keep this in the fridge up to 2 days (based on my research).

Perfect for a hot summer's day.

I finally found out from Cookpad member Maria why Hungarian cucumber salads taste fresher than anywhere else in the world, and made her recipe. Tastes delicious. Here it is.

I wanted to add radishes to my salads because they provide Vitamin C to our immune system and have great ANTIOXIDANT power, but raw radishes are quite boring. This very simple pickle allows you to enjoy this wonderful vegetable while maintaining all its properties in a delicious way.

I wanted to make a pretty sushi roll, and this is what I came with after trial and error. I always packed sushi rolls in bento when it was too much of a bother to make side dishes, but I was praised by my peers despite the lack of side dishes. They might have thought that sushi rolls are a hassle to make, so they probably went overboard with the praises... I don't think it is a waste of time to learn how to make sushi rolls.① Since the hot rice will soak up the sushi vinegar, please cook the rice so that it is a little hard. ② Ingredients that will dirty your hands should be placed towards the bottom so it is easier to roll. ③ You don't need to add white sesame seeds, but I like to smell the sesame as I bite into the rolls, so I always use it when I make sushi rolls. It might be a pain, but wipe the knife as you cut each roll. (In step 11). The end result will be completely different. Recipe by Karinkarin