Cucumber Namasu Recipe - Cooking Index
Cucumber Namasu Recipe - Cooking Index
The Japanese table must always appeal to the eye as well as to the stomach. For this reason several pickle dishes, which can also function as decoration, are often served. This is a good one.
Cuisine: Japanese| 4 | Cucumbers | |
| 1 1/4 tablespoons | 18ml | Salt |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1/3 cup | 78ml | Rice wine vinegar |
| 1 1/4 teaspoons | 6.3ml | Grated fresh ginger root |
| 1/3 teaspoon | 1.7ml | Salt - or to taste |
Prepare the cucumbers by slicing them in half. Remove the seeds if they are large. Slice in thin diagonals. Sprinkle with 1 1/4 tablespoon of salt and place in a bowl. Let stand for 20 minutes.
Rinse, drain and remove excess water by putting the cucumbers in a kitchen towel and squeezing out the water. Combine the sugar, vinegar, remaining salt and the ginger. Pour over the cucumbers and chill.
This recipe yields about 5 servings.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 01-30-1991 issue - The Springfield Union-News
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