Cucumber Namasu


Prep Time
10 min
Marinate Time
1 hr
Other Time
10 min
Difficulty
1
Servings
4

Sandy shares her Japanese New Year traditions and a side dish that’s a cross between a relish and a salad.

Nationality
Japanese
Category
Side dish
Source
Special Fork
Editor
Sandy Hu
  • 2 English Cucumber
  • kosher salt
  • 1/3 cup rice vinegar
  • 4 teaspoons sugar
  • 1/4 teaspoon finely minced ginger root

Cut cumbers in half lengthwise and scoop out the seeds. Slice cucumbers crosswise in 1/4-inch-thick slices. Put cucumbers in a bowl and sprinkle with 1 teaspoon salt. Let sit for 10 minutes to draw out water from the cucumbers. Drain cucumbers in a colander and rinse well under running water to remove excess salt.

Use paper towels to pat cucumber dry and put into a medium bowl. Add vinegar, sugar, ginger and ½ teaspoon salt; taste and add additional salt, if needed. Chill namasu about 1 hour to allow flavors to blend.


If you’re logged in to an active account you can rate this recipe, save it to your recipe box, and add it to your shopping list!

close

Rate recipe