Cucumbers with wasabi and rice vinegar

6 servings

30 minutes

This refreshing Japanese salad with cucumbers, wasabi, and rice vinegar embodies simplicity and sophistication. The light spiciness of wasabi harmonizes with the gentle sour note of vinegar, while sugar and soy sauce provide a subtle balance of sweetness and umami. Thinly sliced and carefully dried cucumbers maintain a crunchy texture, making the salad an ideal complement to sushi, fish, or meat. This traditional dish is inspired by the Japanese pursuit of minimalism and respect for the natural flavors of ingredients. It can serve as both an appetizer and a light side dish that highlights the freshness of the main course. The taste of this salad is a journey into the world of Japanese culinary traditions where every detail matters.

Energy value per serving

• Calories: 33.5
• Proteins: 0.9g
• Fats: 0.2g
• Carbohydrates: 7g

Ingredients

• Wasabi: 1 tsp
• Cucumbers: 600 g
• Water: 0.5 tsp
• Rice vinegar: 2 tbsp
• Sugar: 1 tbsp
• Soy sauce: 0.3 tsp

Cooking steps

1. Slice cucumbers very thinly across using a mandoline, grater, or knife if your hand is steady and your eye is good. Mix with one teaspoon of salt and let drain in a colander for fifteen minutes. Rinse the cucumbers under cold water, then squeeze out the excess water by hand. Pat them to ensure the cucumbers are completely dry.

   Required ingredients:

   • Cucumbers: 600 g
   • Water: 0.5 teaspoon

2. Mix wasabi with vinegar, sugar, and soy sauce, whisking until the sugar dissolves. Add cucumbers and mix well.

   Required ingredients:

   • Wasabi: 1 teaspoon
   • Rice vinegar: 2 tablespoons
   • Sugar: 1 tablespoon
   • Soy sauce: 0.3 teaspoon