Ingredients
| ½ cucumber + 2 pinches salt | |
| ½ garlic clove, grated | |
| 3g fresh ginger, peeled and sliced into thin matchsticks | |
| ½ teaspoon salt | |
| 1 teaspoon rice vinegar | |
| 1 teaspoon toasted sesame oil |
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Instructions
| 1. | Wash the cucumber, cut in half lengthways and remove the seeds. |
| 2. | Hit the cucumber with a rolling pin, and then tear it into bite-sized pieces. |
| 3. | Mix the cucumber with 2 pinches salt in a bowl and leave to disgorge for 30 minutes. Drain. |
| 4. | Mix the cucumber with the remaining ingredients in an airtight container. |
| 5. | Marinate for at least 30 minutes in the refrigerator. |
Recipes and images extracted
from Japanese Home
Cooking by Maori Murota.
Photography by Akiko Ida.
RRP $55. Out now.