Japanese Style Pickled Cucumbers

3 servings

15 minutes

Japanese-style pickled cucumbers are an exquisite blend of fresh cucumber, the piquancy of soy sauce, and delicate sea notes of wakame. This recipe embodies the spirit of Asian cuisine, transforming simple ingredients into a refined dish. Hand-broken cucumbers absorb the sweet-sour nuances of rice vinegar, while the light crunch of carrots adds textural harmony. This refreshing and light treat is perfect for summer days or as a side to richer dishes. Brief marination preserves the natural freshness of the ingredients, and chilling before serving enhances their flavor qualities. Such a salad is served as an appetizer in Japanese restaurants, complementing the main dish with its tenderness and depth of flavor.

Energy value per serving

• Calories: 46.9
• Proteins: 3.5g
• Fats: 0.2g
• Carbohydrates: 8.2g

Ingredients

• Cucumbers: 3 pc
• Wakame seaweed: 0.5 glass
• Soy sauce: 3 tbsp
• Rice vinegar: 1 tbsp
• Carrot: 1 pc

Cooking steps

1. Prepare all the ingredients.

   Required ingredients:

   • Cucumbers: 3 pieces
   • Wakame seaweed: 0.5 glass
   • Soy sauce: 3 tablespoons
   • Rice vinegar: 1 tablespoon
   • Carrot: 1 piece

2. Break the cucumbers by hand into small pieces and mix with wakame, soy sauce, vinegar, and carrots.

   Required ingredients:

   • Cucumbers: 3 pieces
   • Wakame seaweed: 0.5 glass
   • Soy sauce: 3 tablespoons
   • Rice vinegar: 1 tablespoon
   • Carrot: 1 piece

3. Continue mixing for 2-3 minutes until the cucumbers start to release juice.

4. Cover with plastic wrap and refrigerate for 15 minutes.

5. Serve chilled.