My Mom's Salted Japanese Cucumbers with Shichimi (chili pepper)
Author: 
Recipe type: Side Dish
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ large Japanese cucumbers, cut into large pieces (about 4 cups)
  • ¼ tablespoon to ½ tablespoon sea salt, to taste
  • ¼ teaspoon Shichimi (Japanese 7-spice chili pepper)
  • Soy sauce for garnish, optional
Instructions
  1. Using the back of a knife, gently scrape the prickles off the Japanese cucumber.
  2. Generously salt freshly cut cucumbers. Allow to pickle for about an hour.
  3. Sprinkle shichimi over the cucumbers.
  4. Refrigerate for 2 -3 hours.
  5. Serve with soy sauce, optional.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/06/19/my-moms-salted-japanese-cucumbers-with-shichimi-chili-pepper/