Cucumber Namasu Food

EASY NAMASU (JAPANESE PICKLED VEGETABLES)

Steps:

• In a saucepan over medium heat; warm vinegar.
• Remove from heat; stir in sugar until dissolved.
• Set aside to cool completely.
• In a large mixing bowl; toss together cucumber, carrot, daikon and salt.
• Allow to sit 15 minutes.
• Rinse and drain well.
• Squeeze all remaining water.
• Return to mixing bowl; toss with ginger and vinegar mixture.

CUCUMBER NAMASU

Steps:

• Slice the cucumbers lengthwise and scrape out the seeds if desired. Slice the cucumber into very thin slices on the diagonal. Place the cucumber slices in a bowl and sprinkle with 1 tablespoon of the salt. Let stand for 20 minutes. Rinse and drain the cucumber slices well and squeeze out any excess water using a kitchen towel. Return the cucumber to the bowl. In another bowl or measuring cup, stir together the remaining salt, sugar, rice wine vinegar, and ginger. Mix well then pour over the cucumbers. Stir gently to combine. Cover the bowl and place in the refrigerator. Chill until ready to serve.

CUCUMBER NAMASU

Steps:

• Slice the cucumbers in half. Remove the seeds if they are large. Slice on thin diagonals.
• Sprinkle with the 1 tablespoon of salt and place in a bowl. Let stand for 20 minutes.
• Rinse, drain, and remove excess water by putting the cucumbers in a kitchen towel and squeezing out the water.
• Combine sugar, vinegar, remaining salt and ginger. Pour over cucumbers and chill.

KIYURI NAMASU (CUCUMBER SALAD)

Steps:

• Partly peel cucumbers leaving strips of green, and slice very thin.
• Add salt to cucumbers and let stand for 15 minutes.
• Combine remaining ingredients.
• Press excess liquid from cucumbers and add to sauce. Mix well.
• Add cucumbers to sauce.
• Chill and serve as a relish or salad.