Japanese cuisine · Salads & Mezze

Kyuri no Asazuke

Cucumbers are kneaded in a bag with salt, kombu and chili and turn crisp and well-seasoned after a short time.

Ingredients · for 4 servings

• 800 g cucumbers
• 1 piece kombu (10 cm)
• 2 tsp salt
• 1 dried red chili
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 piece ginger (3 cm)

Instructions

1. Wash the cucumbers, trim the ends and lightly crush the fruit with a rolling pin until they split lengthwise — the rough breaks absorb the seasoning better.
2. Break the cucumbers into 4 cm long pieces and halve thick pieces once more lengthwise.
3. Wipe the kombu with a damp cloth and cut into fine strips with scissors, deseed the chili and cut into rings, cut the ginger into fine sticks.
4. Put everything with the salt and sugar into a freezer bag, press out the air and knead the bag vigorously for 2 min., until liquid collects.
5. Let the bag sit weighted with a plate for 15 min., until the cucumbers turn glossy but still crunch clearly.
6. Press the cucumbers out lightly, drizzle with the sesame oil and serve chilled as a side to rice or as a snack with beer.