Cucumbers with Wasabi and Rice VinegarDitte Isager
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.
Cooks' note:
• Cucumbers can be made 1 day ahead and chilled, covered.
Recipe information
Total Time
30 min
Yield
Makes 6 servings
Ingredients
1 pound 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
Equipment:
an adjustable-blade slicer
Preparation
Step 1
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.
Step 2
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.
Recipe notes
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