All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.

2011-09-14

Kyuri no shiomomi, shiso iri / Japanese cucumber instant pickle, with green perilla leaf

A quick, simple cucumber dish.




<Ingredients>

1/2 kyuri Japanese cucumber
1-2 shiso perilla leaves
Generous pinch of salt (no more than 1/8 tsp)


<Directions>
1.

Thinly slice cucumber. Sprinkle salt, toss, and let sit for several minutes.



2.

In the meantime, cut shiso lengthwise into 2-4 sections, and julienne crosswise.

3.

When water comes out, squeeze cucumber.



4.

Place cucumber in a clean bowl, add shiso, and mix well. Let sit for a few minutes before serving.

<Notes>
  • Allowing the dish to rest at the end softens the shiso and makes it come together with cucumber. 

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