Cucumber and young shoots vinegared food
To make accordion cuts, decide the angle of the knife and make small diagonal cuts with the tip of the blade. Once you've finished cutting, turn to the other side and make the same cut. Make sure to cut a little deeper than halfway. It's important to decide the angle of the knife in advance so you don't cut all the way to the bottom. It works best if you start cutting about 10cm before you intend to cut the cucumber
How to make it
1
Cut the cucumber into accordion slices
2
[1] Cut the cucumber into 2cm round slices, soak in 3% salt water (not included in the recipe) for about 5 minutes, and drain well
3
Put the wakame seaweed and the cucumber from [2] into a bowl, add the umami vinegar and eel sauce, and mix well
4
Place on a plate, garnish with bite-sized pieces of eel, and top with chopped ginger
material
-
- Cucumber
- 1 bottle
-
- Shiokura wakame pre-treated. *Please also refer to the separate recipe "Preparation of Shiozora Wakame".
- 50g
-
- Uma vinegar
- 1/2 cup
-
- eel
- 1/2 skewer
-
- Eel sauce
- 1/2 tbsp
-
- Needle ginger for finishing
- 1/2 tbsp
[PR]
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