The votes are in from this week's poll and it was a tie between "Japanese cucumbers" and "Hunter stew." The Japanese cucumber vote came first so I've created a step-by-step video for anyone interested in trying this simple yet tasty cucumber recipe. This is a vibrant, sour-spicy side dish which punches flavor into any meal, particularly any blander item such as sticky rice.
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| The finished product. |
We found a simplified version of this recipe in the "Cook This, Not That" book, but added a few special touches of our own. I've shared this dish with friends and professors and have always gotten favorable reviews.
I highly recommend this dish be prepared at least an hour in advance of the meal you intend to eat it with so the cucumbers can steep and absorb the dressing. This is entirely optional, however.
Let's get started!
YOU WILL NEED:
1-2 Japanese (or English) cucumbers
1 shallot (or 1 small red onion)
1/4 cup rice wine vinegar
1 Tbsp sesame oil
1 Tbsp sugar (or 3 packets of sugar)
1 tsp salt
1 tsp red pepper flakes
DIRECTIONS:
Vegetable prep
Wash the cucumbers thoroughly, then take a fork and scrape grooves in the skin. This will allow the dressing to really permeate and infuse the cucumbers with flavor. After scraping all along the length, slice the cucumber to the desired size of thickness. I usually like to slice them fairly thin to make it look like there are a lot to go around. Then dice up the shallot. Again, your preference on how chunky you want to go here.
Dressing
Combine the ingredients in a medium-sized bowl. There's no special order, though I usually save the shallots and cucumbers for last. The pepper flakes can be apportioned to preference. Experiment and see what you like.
Leave the cucumbers in the fridge to steep and enjoy with a meal or snack at your leisure. Enjoy!
Happy Sunday.
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