top of page
  • Writer's pictureMiwa

<SPICY CUCUMBER SALAD>

Updated: Feb 7







 

<SPICY CUCUMBER SALAD/きゅうりのピリ辛和え>




<Yield> 2 servings


<Prep time> 15 minutes


<Cook time> 0 minutes


<Ingredients>

2 Japanese cucumbers (150g)

2 pinches salt


Dressing

1 canned tuna (80g)

2 tsp mentsuyu (3 times concentrated)

1-1 ½ tsp tobanjan paste

2 tsp toasted sesame oil


<Directions>

1. Remove the seeds from the cucumbers. Cut into large bite sized pieces.

Sprinkle with some salt and let it sit for 5 mins. Squeeze out the moisture to retain the crunchy texture.


2. Into a container, add all the dressing ingredients listed above.

Add in the cucumbers. Toss them to coat.


<Miwa’s tips>

  1. Tobanjan paste does contain salt and is spicy. My kids can handle 1 tsp. If you want to make it spicy, feel free to add in more a little at a time.

  2. Use smaller cucumbers such as Japanese cucumbers or Persian cucumbers. If you opt for thick cucumbers, use just one instead of two.


<Storage time>

Store in an air-tight container for up to 4 days in the fridge.



★Do you need any help on starting Japanese cooking at home? Click here!


2023/7/22 MIWA








982 views0 comments

Recent Posts

See All

댓글


bottom of page