This recipe for pickled cucumber with wasabi has a refreshing, slightly wasabi flavor. It is also recommended to chop it up and use it as a topping for Somen noodles or chilled Chinese noodles.

Refreshing with a kick! Cucumber with Wasabi

A recipe for pickled cucumber with wasabi, which has a refreshing slightly wasabi flavor. Chop it up and use it as a topping for Somen noodles or chilled Chinese noodles.

Material ( Easy-to-make portions )
cucumber	three (long cylindrical things)
wasabi (Wasabia japonica)	10g (0.35oz)
soup made with white miso paste	2 tablespoons
sugar	1 teaspoon
salt (i.e. sodium chloride)	1/2 teaspoon

This recipe for pickled cucumber with wasabi has a refreshing, slightly wasabi flavor. It is a perfect dish for a summer break.

Cucumber with Wasabi

Ingredients

3 cucumbers
10g (0.35oz) wasabi
2 tablespoons white soup stock
1 teaspoon sugar
1/2 teaspoon salt

Directions

Wash cucumber and cut into pieces. If you want to eat it right away, you can slice it into rounds.

Put cucumber and all seasonings in a freezer bag and shake to mix.

Remove air and refrigerate for 2 hours (1 hour for round slices).

How does it taste?

The umami of the white dashi broth seeps out with a crispy texture. The light, rich taste is matched by the sweetness of the sugar.

The wasabi is like the wind that blows through the rice, and it is effective. It is not so strong, but only a little bit spicy and slightly tart at times. The amount of wasabi is just right to bring out the flavor of the cucumber. If you like wasabi and feel it is not enough, you can increase the amount of wasabi while observing how it tastes.

This easy pickle is perfect for hot weather when appetite is low. Chopped up and used as a topping for somen noodles or chilled chuka noodles is also recommended!