Shogun Cucumber Salad Recipes
JAPANESE POUNDED CUCUMBER SALAD - SHOJIN RYORI
This is shojin ryori or vegetarian temple cooking, a Buddhist vegetarian style of cooking in Japan. There are many versions of blunt knife pounded cucumber salads but this one is very nice. Often cucumber is pounded with a blunt side of a chef's knife or small stick lightly to break down the cucumber flesh in the middle so that cucumbers can be eaten in bigger chunks and flavor able to penetrate better. Japanese, English, or hot house cucumbers work best here, but if using thick skinned American style cucumber, cut in lengthwise in half and remove seeds first before proceeding.
Provided by Rinshinomori
Categories Vegetable
Time 16m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Julienne carrot into about 1 1/4 inch or 3 cm pieces. Parboil for about 1 minute and chill in cold water. Drain.
- Julienne ginger and soak in cold water for about 10 minutes. Drain.
- Cut dry hot chili pepper into thin ringlets.
- 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.
Nutrition Facts : Calories 152.4, Fat 9.5, SaturatedFat 1.5, Sodium 686.6, Carbohydrate 16, Fiber 2.2, Sugar 7.7, Protein 2.9
SHOGUN JAPANESE SALAD DRESSING
This is from one of our favorite Japanese restaurants. It's different but is the perfect combination with a Japanese style meal when the flavors all meld together. We serve with recipe #234170 and it all blends perfectly on the plate.
Provided by Vicki in CT
Categories Salad Dressings
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Using a whisk blend all ingredients. Better if made ahead of time.
- Serve on crisp greens like a combination of iceberg and butter lettuces along with julienned carrots.
JAPANESE RESTAURANT CUCUMBER SALAD
Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.
Provided by MARYLAUREN
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.5 g, Fat 1.6 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 13.6 mg, Sugar 6.5 g
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