Vinegared Cucumber (Kyuuri no Su-no-mono) |
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| 50g cucumber (kyuuri) |  |
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| 3g dried young sardin (chirimen-jako) | ||||
| 3g dried sea-leaf (hoshi-wakame) | ||||
| 30cc vinegar (su) | ||||
| 5cc sugar (satou) | chirimen-jako | hoshi-wakame | ||
| 2cc soy source (shouyu) | ||||
| salt (shio) | ||||
1. Slice cucumber, and spatler salt. Few minutes later, wash salt away from cucumber. 2. Keep dried sea-leaf in water to soften. 3. Keep dried young sardin in vinegar. 4. Mix vinegar, sugar and soy source to make seasoning dressing. 5. Put squeezed cucumber, sea-leaf and young sardin in seasoning dressing. |
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