2000s Recipes + Menus
Cucumbers with Wasabi and Rice Vinegar
Serves6
- Active time:15 min
- Start to finish:30 min
May 2008
The Japanese are wild about pickles, pickling practically every vegetable and root they come across—and in sweet, salty, sour, and bitter incarnations to boot. In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles.
- 1 lb Japanese or Kirby cucumbers (about 5)
- 1/2 teaspoon wasabi powder
- 1/2 teaspoon water
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon sugar
- 1/4 teaspoon soy sauce
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Equipment:
an adjustable-blade slicer
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Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes. Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.
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Stir together wasabi powder and water in a bowl and let stand 5 minutes. Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved. Add cucumbers and toss well.
Cooks’ note: Cucumbers can be made 1 day ahead and chilled, covered.
- Keywords
- maggie ruggiero,
- japanese,
- vegetarian,
- cucumber,
- pickles
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