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Ingredient
Spicy Cucumber
Introduce
Chef :
Hiroko ListonSpicy Cucumber
Japanese people eat a lot of pickled vegetables. My mother used to pickle a large wooden barrelful of Daikon or Wombok (Chinese Cabbage) or other greens. I don’t do that but I make quick pickles a lot. This spicy cucumber is so easy and quick to make.
Ingredient
Food ration :
Enough for 4 servings
1/4-1/2 teaspoon
Salt
1 teaspoon
Toban Djan (Chili Bean Sauce)
1 teaspoon
Soy Sauce
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Cut Cucumber diagonally as you roll it on the board. This style of cut is called ‘Rangiri’ in Japanese. OR cut it as you like.
* Step 2
Sprinkle Salt and massage, then set aside a few minutes.
* Step 3
Add Toban Djan (Chili Bean Sauce), Soy Sauce and Sesame Oil, combine well, and serve immediately.
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