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Japanese Cucumber Salad

November 24, 2020 By Angie Trusty

Japanese Cucumber Salad

I first had this cucumber salad at my mom and dad’s. I’ve made it many times since then. Because it’s easy to eat the entire batch in one setting, I often make a double or triple batch. It will last several days in the refrigerator.

The secret is to salt the cucumbers in a colander for about 20 minutes. This draws some of the water and intensifies the flavor.

You’ll want to make sure you have some instant dashi on hand. I prefer the Hondashi brand. Instant dashi is inexpensive and is readily available in Asian markets or online. It’s a umami bomb and an integral ingredient in many Japanese dishes.

I found this copy of the recipe in my friend Dianne’s recipe collection.
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Japanese Cucumber Salad

Japanese Cucumber Salad

  • Author: Angie Trusty
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Description

Salting the cucumbers before making the salad, draws out some of the water and intensifies the flavor.  The end result is a crisp, cool, faintly salty cucumber salad.


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Ingredients

  • 1/3 cup unseasoned rice vinegar
  • 1/4 teaspoon instant dashi
  • 1 teaspoon sesame oil.
  • 1 tablespoon sesame seeds, toasted
  • 1 English cucumber, washed & unpeeled
  • Salt

 


Instructions

Combine rice vinegar and dashi in a medium bowl.  Stir until dashi is dissolved.  Stir in sesame oil and sesame seeds into the bowl with the vinegar and dashi.  Set aside.

Slice cucumber very thin – use a mandoline to slice them if you have one.  Otherwise, a sharp knife will work. Place sliced cucumbers in a colander and sprinkle in layers with salt.  Stir to combine.  Let sit in colander for 20 minutes.  Make sure the colander is placed over a large bowl or in the sink.  After 20 minutes, shake colander to remove excess water and add to the bowl with the remaining ingredients.

Let sit for about 1 hour for flavors to combine.  Enjoy!

 


Notes

Instant dashi is available at Asian market or Amazon.  I use the Hondashi brand.

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Filed Under: Recipes, Salad, Side Dish Tagged With: Asian, cucumber, dashi, Japanese

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Welcome to White River Kitchen, a site I created to share delicious recipes, reviews & ideas centered around food. I'm Angie Trusty, a wife, mother of 3 daughters, REALTOR, CPA and food blogger. I've lived on the White River in Indianapolis, IN for over 28 years. I love to spend time with my family, great friends, traveling and cooking. Read More…

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