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Recipes with japanese or mini cucumber

3 recipes that use japanese or mini cucumber, with photos, step-by-step instructions and cook times. The quickest, Cucumber-stuffed chikuwa (chikuwa kyuri), takes 5 minutes. It is most often cooked with rice vinegar, chikuwa fish cakes and dried red chilli.

Run out of japanese or mini cucumber? Courgette, same weight.

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Cucumber-stuffed chikuwa (chikuwa kyuri)

Chikuwa, the tube-shaped grilled fish cake sold in every Japanese supermarket, gets the simplest treatment of all in children's bento: a stick of crisp cucumber pushed through the hole and the tube sliced into rounds, so each piece looks like a little green-eyed wheel. It is cold, crunchy and gently savoury, ready in five minutes on a busy morning, and good as an after-school nibble too. Chikuwa is ready to eat; it contains fish and usually wheat and egg white, so check the label. Chef's tip: trim the cucumber stick to fit snugly; too fat and the chikuwa splits.

5 minJapaneseFish
by KrazyBadal 0 views

Kyuchan cucumber pickle

Kyuchan is the sweet-salty soy pickle that Japanese mothers tuck into the corner of a bento: thin coins of cucumber that stay crunchy for days thanks to an old trick of pouring hot pickling liquid over them several times. It brightens plain rice and cuts the richness of fried karaage-style dishes. The common mistake is simmering the cucumbers in the sauce, which makes them soft and grey; they should only ever sit in hot liquid off the heat. Chef's tip: squeeze the salted cucumbers really hard in a cloth, because every drop of water you remove is crunch you keep.

45 minJapaneseSidesVegan
by KrazyBadal 0 views

ShibazukeRed shiso aubergine pickle

Shibazuke comes from Ohara, in the hills north of Kyoto, where summer aubergines, cucumbers and myoga ginger are pressed with salt and red shiso leaves until everything turns a vivid purple and pleasantly sour. A few slivers sit beside the rice in Kyoto bento boxes. This home version is lightly fermented for a day under a weight. The common mistake is too little weight: the vegetables must sit under their own brine or they spoil instead of souring. Chef's tip: rub the shiso with salt and squeeze out its first dark, bitter juice before it ever touches the vegetables.

30 minJapaneseSidesVeganGluten free
by KrazyBadal 0 views

Goes well with japanese or mini cucumber