Easy! Cucumber With Konbu and Garlic

I received a lot of cucumbers, and while I ate them in the form of salads and pickles, I got tired of those dishes, so I tried making this.Adding bonito dashi stock granules deepens the flavours of the dish.It's alright to use regular sesame seeds instead of roasted ones. Try adding a little sesame oil to enjoy a different taste.Alternatively, julienning or roughly cubing the cucumbers and eating them with cold tofu or noodles is also delicious. Recipe by unihotate

I tried to recreate a side dish that I ate in a Benitora gyoza dumpling restaurant.I changed the tool for pounding from a knife to a rolling pin (users were rightly saying that it's dangerous!). I used a small rolling pin that I would normally use to roll out gyoza dumpling wrappers. Recipe by Setsubunhijiki

When cucumbers are in season, this is a very easy and quick pickle recipe! Recipe by yamita

This is the type of food that you expect to see at izakakaya restaurants as appetizer called “otooshi”. While you look at the menu thinking what to order, you get something to munch on. Isn’t it great?!

This side dish is more like a salad or an appetizer. I thought this might make a dish to serve between the main dishes.For the umeboshi, I used homemade ones with low salt content (10%).Mayonnaise makes it like salad. Recipe by Mimato

I had garlic marinade in soy sauce, so used it on some cucumbers I happened to have at home.I omit red chili peppers from mine since I serve it to my kids, but if you like spicy food, try adding some chili.This can be made with celery as well. Recipe by milk chai

I made this as a drinking appetizer. Recipe by Shiroi grape

This dish is great for those times when you need one more dish but you don't have enough time nor ingredients.I came up with this idea just at such a moment and used what I could find in the refrigerator.Honestly, it only takes 3 minutes to make. Easy, but an authentic taste.The tartness of salt-cured plum (umeboshi) is great in this recipe. If using sweet honey-soaked umeboshi, replace the mirin with an equivalent amount of Japanese noodle dipping sauce.Use mentsuyu (Japanese noodle dipping sauce) that's been concentrated about 3-4 times.Adjust the quantity to your liking. Recipe by Ichigoaporo

I altered a recipe that I saw in a cookbook so that it's easier to make.Cooling the konbu quickly creates a shine. Boil the scraps from the chopped konbu as well. This will keep in the fridge for 10 days. Recipe by Yuuyuu0221

I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.Toss the ingredients in the dressing right before serving. While it also tastes good tender, it will be a bit watery. Adjust the amount of umeboshi depending on the type you use. Recipe by Chikori mama

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.

Since I don't really like pickles, I came up with this side dish as an alternative.Either cut or crush the cucumbers -- prepare them as you'd like! Recipe by Poyo mama

This refreshing side dish combines crisp smashed cucumbers with the tangy punch of umeboshi. The natural sourness of pickled plums not only adds depth of flavor but also awakens your taste buds and lifts your spirits. A perfect, energizing bite on warm days or when you need a quick pick-me-up.

This salad is very simple to prepare, but it has a rich flavor, is very refreshing, and is the perfect complement to breaded, grilled, or fried beef, chicken, or pork.

I love cucumber marinade, it’s not just for the cukes. I use it on my green salad too. #GlobalApron 2024

I was thinking that there should be something I could do with both sesame oil and garlic...Then I decided I wanted to try to make a yakiniku restaurant-style cucumber appetizer! That's how I came up with this dish.Don't use too much salt. The sugar is used to balance out the flavor so only a small amount should be fine. Don't cut the cucumber too thinly. The cucumbers taste better when they're cut into relatively large sizes. Recipe by Makitoin

Since I have little time but want to serve up enough variety at the table, I tend to stick to quick dishes.Since shirasu is also good as a first food for babies, I can kill two birds with one stone!!For those who prefer a sweeter taste, add more sugar. For 2-3 servings. Recipe by Mikkumiku mama

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.

Great for a summer barbecue to add a fresh Cucumber salad!

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

I wanted to try to lose weight while still eating delicious food, and I always wanted to eat a lot of vegetables! So I made this!The shio-konbu (shredded konbu seaweed cooked in soy sauce) is salty, so please adjust the amount of salt to your taste. I think you just need a little bit. For 1 to 2 servings. Recipe by Hana hana chan

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

The only thing i do differently on the recipe is i use one large seedless cucumber, around 12" and omit the tomatoes. Very tasty side dish, enjoy!

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

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

This is an easy, fresh, and super tasty side dish, which I call #relaxcooking

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 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

Summer is the season for cucumbers.This is one of the ways I like enjoying the cucumbers grown at my parents' house.Adjust the marinade ingredients to taste. For 3 cucumbers' worth. Recipe by Yagirinonegichan