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Ingredient
Japanese Salty Cucumber (Tsukemono)
Introduce
Chef :
Aunty Eiko's international cuisine experienceJapanese Salty Cucumber (Tsukemono)
This is the menu I always make at home. But the tast is different at each home. This is easiest way to make, I think. And you can add vinegar sugar to taste.
Ingredient
3-4
cucumber
1 cup
water
2 teaspoon
salt
1 teaspoon
Dashi powder (Japanese fish bouillon powder)
Cooking instructions
* Step 1
Wash and cut both end.
* Step 2
Make Tsukemono water
* Step 3
Put Cucumber and Tsukemono water in ziplock
* Step 4
Chill in refrigerator for a day and cucumber will get a little soft when you touch it.
* Step 5
Please don't wash cucumber Cut like this.
* Step 6
* Step 7
This is today's breakfast.
Note: if there is a photo you can click to enlarge it
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