Japanese cucumber salad recipe
Our recipe for Japanese-style cucumber salad is the epitome of summer cooking in Japan. This refreshing salad originates from the Kansai region. Thinly sliced cucumbers were marinated in a delicate sauce of rice vinegar, sugar and salt, creating a perfect balance between the crunch of the cucumber and the acidity of the sauce.
Today, this salad is appreciated throughout Japan for its simplicity and freshness. It often accompanies the main courses of traditional Japanese meals, and is particularly popular during the hot summer months.
- Prep Time
- 10 minutes
- Servings
- 4
Ingredients
- 150g cucumber
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Sesame seeds (optional)
- Finely sliced chives (optional)
- Sweet pepper filament (optional)
Directions
- Wash and cut the cucumbers into quarters. Squeeze the cucumber slices to absorb excess water.
- In a bowl, mix the rice vinegar, sugar, and salt until completely dissolved. Add the cucumber quarters to the bowl containing the dressing and mix well to coat evenly.
- Leave the cucumber salad in the fridge for at least 30 minutes to allow the flavours to marry.
- Before serving, garnish the cucumber salad with toasted sesame seeds and finely sliced spring onion, if desired.
- Serve Japanese-style cucumber salad as a refreshing accompaniment to a meal, or as a light dish for a hot summer's day.
