Wasabi Cucumber
Wasabi Cucumber: Refreshing Kick for Your Meal
If you’re looking for a crunchy, refreshing side dish with a bit of a kick—Wasabi Cucumber might be your new favorite.
The crisp texture of Japanese cucumber pairs perfectly with the sharp zing of wasabi, and a touch of umami from dashi brings it all together. It’s one of those simple yet bold side dishes that goes with just about everything.
Whether you serve it alongside your rice and miso soup at breakfast, add it to a bento box for lunch, or enjoy it with an ice-cold beer in the evening, this dish is incredibly versatile and addictive.
RECIPE
Servings: 3-4
Time: prep time 10 minutes, marinate for overnight
Ingredients:
2 Japanese cucumbers
1 tbsp sugar
1 tsp salt
1 tbsp wasabi (adjust to taste)
1/2 tsp dashi powder
Instructions:
Prepare the cucumbers:
Place the cucumbers on a cutting board and sprinkle with salt.Roll them back and forth under your palm to "itazuri" (板ずり), a Japanese technique that helps draw out moisture and soften the skin.
Rinse off the salt and any residue under cold water, then pat dry.
Slice and mix:
Cut off both ends of the cucumbers and slice them into 2 cm rounds.In a bowl, mix the cucumber pieces with sugar, salt, wasabi, and dashi powder.
Stir well to evenly coat.
Marinate:
Let the cucumbers marinate in the refrigerator for at least half a day, but ideally overnight.
Storage
Keep the Wasabi Cucumber in an airtight container in the fridge. It will stay crisp and flavorful for up to a few days.
You may use a ziploc bag to make this dish, and store it as is.
Serving Tips
Great with grilled fish, karaage, or on the side of a rice bowl.
Makes a perfect beer snack with edamame and pickles.
Quick Notes
You can adjust the amount of wasabi depending on how spicy you like it.
For extra crunch, try using Persian cucumbers if you can’t find Japanese ones.
More Japanese Cucumber Recipes:
Japanese Cucumber Salad (Sunomono)
