Here are super simple ways to enjoy cucumbers: Whacked (yes, you read it rights whacked!) cucumbers with miso and quick pickled cucumber with ponzu.
Cucumber with Miso
This very traditional combination of cucumber and miso is much more enjoyable when you get to whack the cucumber! It actually tastes better when it is whacked than it is sliced! Really!
Ingredients: (Makes one small dish)
Cucumber* 1 long Japanese cucumber (or 2 Persian cucumbers)
Miso 1 tablespoon (red or white)
Using a heavy knife, whack cucumber with the flat side of the knife.
Break cucumber in long strips and place them on a serving plate.
Add miso as a dip and enjoy!
* Japanese or Persian cucumbers are best suited for this. If you are using English cucumber, scrape the seeds with a spoon before you make this dish.
Quick Pickled Cucumber with Ponzu
This quick and easy Japanese style pickles are a great addition to your other pickle recipes. When you want to try something different from your go-to dill pickles, try this!
Ingredients: (Makes one small dish)
Cucumber 1 long Japanese cucumber (or 2 Persian cucumbers)
Dried kelp (konbu) 1 small piece (about 2 inches long)
Ponzu 1 tablespoon
Low sodium soy sauce 1 tablespoon
Rice vinegar 1 tablespoon
Slice the cucumber in half lengthwise and then slice the halves into quarters, making long 1/4 strips. Then slice the quarters to make fan shaped slices.
Place the sliced cucumber in to a bowl with a tight lid (or a ziploc bag).
With a pair of kitchen scissors, cut the kelp into small pieces and add it to the bowl. Add ponzu, soy sauce and rice vinegar next.
Place the lid tightly and shake it couple of times. Leave it for at least 10 minuets before you serve. It keeps well in a refrigerator.
Check out how to make these two dishes below!