Cucumber Marinated in Japanese Mustard
The Japanese like pickled items. "Takuan" white radish, "shibazuke" egg plant or cucumber, and pickled sour plum. They are great with steamed rice.
Photographed by Kenji Kawaura
Calorie count is per serving
Ingredients (Serves 4)
- 2 cucumbersNote
Japanese cucumbers are usually about 20 cm long, and 80-120 g.
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp Japanese mustard
- 2 tbsp ground sesame seeds (white)
- 1/2 tsp salt
Cut off the stems from the cucumbers and place them in a plastic bag. Use a wooden pestle or other tool to pound and break the cucumbers into pieces, then break them further into easy-to-eat pieces by hand. Sprinkle the cucumbers with salt and massage in through the bag.
When the cucumbers have become tender, add the ingredients for [A] and let marinate for at least 15 min. Sprinkle with ground sesame seeds before serving.