My Mom's Salted Japanese Cucumbers with Shichimi (chili pepper)
Author: Judy | Bebe Love Okazu
Recipe type: Side Dish
Cuisine: Japanese
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- Using the back of a knife, gently scrape the prickles off the Japanese cucumber.
- Generously salt freshly cut cucumbers. Allow to pickle for about an hour.
- Sprinkle shichimi over the cucumbers.
- Refrigerate for 2 -3 hours.
- 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/
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