Japanese Pounded Cucumber Salad - Shojin Ryori

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 3
• 400 g cucumbers
• salt
• 40 g carrots
• 20 g ginger
• 1/2 dried red chili pepper (japanese or korean)
• 2 tablespoons sesame oil
• 2 tablespoons light soy sauce or 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• salt, to taste

Recipe

• 1 salt cucumber lightly and using a blunt side of kitchen knife or wooden rolling pin, lightly pound the cucumber to break down the flesh somewhat up and down. cut the cucumber into 1 1/4 inch or 3cm pieces.
• 2 julienne carrot into about 1 1/4 inch or 3 cm pieces. parboil for about 1 minute and chill in cold water. drain.
• 3 julienne ginger and soak in cold water for about 10 minutes. drain.
• 4 cut dry hot chili pepper into thin ringlets.
• 5 combine sesame oil, soy sauce, sugar, vinegar and salt to taste in a bowl with cucumber, carrot, ginger and dry hot chili pepper. let the mixture marinate for 1 hour before serving.