Cucumber Salad: Deliciously Refreshing Recipe for Summer
What’s better than a salad on a hot summer day? A refreshing, healthy and flavorful Japanese Pounded Cucumber Salad, of course! As a scribe for a home chef who loves throwing parties, I can assure you that this recipe is an all-time crowd-pleaser. The salad’s simplicity and exoticism make it the perfect option for any dinner party, lunch or family gathering.
Now, let me tell you what makes this dish so unique. This salad recipe is part of the Shojin Ryori-style cooking, which translates to Japanese Buddhist Vegetarian Cuisine. This style of cookery has been around since the 11th century and is known for its emphasis on wholesome ingredients, harmonious flavors and simple preparation techniques.
The pounded cucumber in this recipe is made by smashing Japanese cucumbers with a wooden rolling pin or a cleaver until they are soft and malleable. This technique allows the seasoning to penetrate the cucumber better, giving it an umami flavor that explodes in your mouth.
With only a few simple ingredients like rice vinegar, sugar, light soy sauce and sesame oil, you can enjoy the traditional taste of Japanese cuisine right at your table. Whether you are interested in traditional Japanese cooking or just looking for tasty vegetarian recipes that even non-vegetarians will love; this dish will be sure to impress your taste buds.
So come along, let’s dive into the details of this mouth-watering Japanese Pounded Cucumber Salad – Shojin Ryori Recipe!
Why You’ll Love This Recipe
Listen up folks, if you’re looking for a recipe that can teleport your taste buds to an entirely different dimension, then let me tell you, this Japanese Pounded Cucumber Salad is the one! As a dining chef, I’ve tasted and cooked hundreds of dishes in my life, but the Shojin Ryori Recipe for this salad is like nothing I’ve ever tried before.
Firstly, let me tell you about the Japanese cuisine. With its delicate flavors, unique taste combinations and stunning presentation, there’s no doubt about why we all love it so much. But when it comes to this Pounded Cucumber Salad, its simplicity is what sets it apart from everything else. The refreshing cucumbers with their soft and tender texture make for the perfect canvas on which all the other flavors come together like a symphony.
The dressing with a mix of rice vinegar, soy sauce, sugar and light soy sauce soaked in ginger gives this salad the richness that it needs. And let’s not forget about the sesame oil that gives it that nutty flavor and aroma that’ll leave you wanting more.
But why should you try this Japanese Pounded Cucumber Salad? For starters, it’s perfect for anyone looking for an easy-to-make vegetarian or even vegan dish. It’s also great if you’re hosting guests because it’s visually stunning and flavorful as well.
And if you’re someone who loves experimenting with new flavors or ingredients, then the ingredients list of carrots, eggplant or turnip can help elevate this dish to newer heights. Each bite will give you the perfect balance of salty and sweet with just a hint of chile pepper.
So trust me folks, if there’s one salad recipe that’ll change your perspective towards Japanese cooking forever, it’s definitely this one.
Ingredient List
To make this Japanese Pounded Cucumber Salad – Shojin Ryori Recipe, we will need the following ingredients:
- 2 Japanese cucumbers
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp soy sauce
- 1/2 inch fresh ginger, grated
- 1/2 cup carrots, julienned
For the dressing:
– 1/4 tsp salt
– 1/4 tsp chile pepper sugar
– 1 tsp sesame oil
– 1 tsp rice wine vinegar
While some of the ingredients in the recipe might be a bit exotic, all of them are readily available at any Asian grocery store. Once you have gathered all your ingredients, it is time to move on to the next step and start pounding those cucumbers!
The Recipe How-To
Here’s the moment that we all have been waiting for – the recipe how-to! Believe me, you won’t need any fancy tools or kitchen gadgets to make this Japanese pounded cucumber salad. All you’ll need are a small bowl, a wooden rolling pin, and a clear sturdy plastic bag. This recipe is so easy to make and only takes around 15 minutes to prepare. So let’s get cracking!
Ingredients
Before we start, let’s double-check if we have all the necessary ingredients handy. The ingredients listed below can easily be found at your local grocery store or online:
- 2 small cucumbers
- 1/2 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 teaspoons light soy sauce
- 1/2 teaspoon grated ginger
Step-by-step guide
Now that we have everything prepared let’s hop right into making the Japanese pounded cucumber salad.
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First off, it’s time to pound the cucumbers; step aside, stress ball (just kidding). Place each of the cucumbers in separate plastic bags and lightly pound them with a wooden rolling pin until they are bruised but still maintain their shape.
Pro tip: If you don’t own a wooden rolling pin, or if your rolling pin is made from other materials, use whatever is available like a meat mallet or even an empty wine bottle. Let your creativity shine!
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Cut off the ends of the cucumbers and slice them thinly into bite-size pieces.
- Add 1/2 tsp of salt and mix it well with the cucumbers in a bowl.
- Wait for 5 minutes to draw out excess moisture from the cucumbers then discard the collected water in the bottom of the bowl.
- In another bowl, mix together 1 tbsp of rice vinegar, 1 tbsp of sugar, 2 tsp of light soy sauce, and 1/2 tsp of grated ginger. Mix everything well.
- Add in sliced cumber and mix until everything is coated evenly.
- Serve chilled
This recipe produces around two servings which should pair well with other main dishes like chicken teriyaki or pork tonkatsu, that one just surely can’t resist! Itadakimasu (bon appetit)!
Substitutions and Variations
Let’s be real, no one likes being limited to just one type of recipe! That’s why I’ve got you covered with some substitutions and variations for this Japanese Pounded Cucumber Salad shojin ryori recipe. I’m all about making the most out of what you’ve got on hand.
If you can’t find Japanese cucumbers, Persian cucumbers are a fantastic substitute. These are similar in texture but slightly smaller and thinner, so keep that in mind if you use them instead.
For those who like to add more heat to their salads, chile peppers can be a great addition to this dish. Just finely slice them and mix them with the rest of the ingredients. If spice isn’t your thing, leave them out altogether.
If you’re a fan of pickled veggies, go ahead and add some thinly sliced turnips or eggplants – they both pair very well with this salad.
Additionally, you could also try swapping out some of the sesame oil for rice bran oil or peanut oil, which will give your salad a different flavour profile that’s equally as delicious.
Of course, there’s always the option to get creative and try out your own twists on this recipe. Experiment with different vegetables or even try adding some sushi rice to make it heartier!
Just remember that when it comes to substitutions and variations, the possibilities are endless. Don’t be afraid to play around with new flavours and ingredients until you find what works best for you.
Serving and Pairing
When it comes to serving this delicious Japanese Pounded Cucumber Salad, there are a few things to keep in mind. This salad is best when served chilled or at room temperature, so I’d recommend refrigerating it for about an hour before serving it to your guests. As for the pairing, the salad has a light and refreshing taste that complements many Japanese dishes, making it perfect for a Japanese-themed dinner party.
If you’re looking to create a more elaborate meal, try pairing this salad with some sushi rolls or tempura. The textures and flavors of these dishes complement the crunchiness and tanginess of the cucumber salad, creating a perfect combination of flavors.
For those who prefer vegetarian cuisine, this salad is also an excellent side dish or main course as part of a traditional Shojin Ryori meal. You can even pair it with other vegetarian dishes like tempura eggplant and turnip to create a well-rounded meal.
If you want to impress your guests with something unique, you could also try incorporating this salad into an outside-the-box dining experience like a Thai or fusion-themed dinner party. Its versatility makes it an excellent ingredient to play around with and incorporate into various cuisines.
Overall, this cucumber salad is guaranteed to be a refreshing and satisfying addition to any meal. Just remember that when pairing this dish with other foods or drinks, choose those that will not overpower the delicate flavors of the cucumber salad but rather enhance them.
Make-Ahead, Storing and Reheating
Ah, now here’s where things get interesting. You might be wondering, “Can I make this salad ahead of time and store it? And how do I reheat it, if necessary?” The good news is that this salad can indeed be made ahead of time, and there are a few options for storing and reheating.
First off, let’s talk about making the salad in advance. If you want to make the entire salad ahead of time, you’ll want to prepare everything as directed in the recipe, but hold off on mixing the dressing into the salad until just before serving. Once you’ve mixed the dressing into the salad, it’s best to serve it immediately.
If you’re looking to prep some of the ingredients in advance, that’s also an option. You can slice the cucumbers and carrots up to a day ahead of time and store them in an airtight container in the refrigerator until you’re ready to assemble the salad.
Now let’s talk about storing and reheating leftovers. If you have any leftover salad, you can store it in an airtight container in the refrigerator for up to 2 days. However, keep in mind that cucumbers tend to release water as they sit, so your leftover salad might be a bit watery compared to when it was freshly made.
When it comes time to reheat your leftover salad (if desired), I’d recommend letting it come up to room temperature before doing anything else. You can then give it a quick stir or toss before serving, but avoid reheating it in the microwave or on the stove. The heat can cause the cucumbers to break down and become even more watery.
So there you have it – some tips for making this salad ahead of time and storing/reheating leftovers. Just remember that with cucumbers being such delicate vegetables, you’ll want to handle them with care if you want to enjoy their crisp texture for as long as possible!
Tips for Perfect Results
If there’s one thing I’ve learned after years of cooking, it’s that little details can make a big difference in the final outcome of a dish. So, let’s dive into some tips to help you get perfect results with your Japanese Pounded Cucumber Salad.
First of all, be sure to use a wooden rolling pin to pound the cucumbers. This will help release the juices from the cucumbers without breaking them apart completely. Plus, the texture of the resulting salad will be just right.
When preparing the dressing for your salad, use good quality ingredients. The combination of soy sauce, rice vinegar, and sugar is key to achieving that perfect balance of sweet and savory flavors. Be sure to use light soy sauce since regular soy sauce can be too salty for this recipe.
Ginger is an important ingredient for this salad, but be sure to grate it finely using a microplane. Ginger can be quite pungent, so you don’t want chunks of it overpowering the salad.
Another important tip is to salt your cucumbers before pounding them. This will help draw out excess moisture from the cucumbers and ensure that they absorb more of the flavorful dressing.
When it comes time to toss everything together, don’t be too aggressive with your mixing. Gently fold the dressing into the cucumber mixture until everything is well combined. Over-mixing can result in mushy cucumbers and a less-than-ideal texture.
Finally, consider adding some sliced chile pepper for a bit of heat and some sesame oil for extra nuttiness. These additions will take this salad to the next level and really make it stand out.
Follow these tips, and you’ll be sure to achieve perfect results with your Japanese Pounded Cucumber Salad every time!
Bottom Line
In conclusion, this Japanese Pounded Cucumber Salad is an excellent way to elevate your dining experience with its unique and flavorful taste. Shojin Ryori recipe is a traditional Japanese vegetarian cuisine that has been served in Buddhist temples for centuries. Along with the use of simple ingredients, the way of preparation also makes the dish stand out from other salad recipes. With a little effort, you can create an exquisite dish that will satisfy your taste buds like never before.
This recipe is very flexible and can be adjusted to fit your preferences, whether you’re a vegan or prefer some spice with a hint of chile pepper sugar sesame oil rice wine flavor. You can also substitute the cucumbers with eggplant or turnip for a different twist.
By following these recipe details closely and using the suggested tips and tricks, you can create an authentic Japanese dish right in your own kitchen. You’ll feel like a dining chef when enjoying this Japanese Pounded Cucumber Salad.
In conclusion, if you’re looking to add some new flavors to your Japanese cuisine palate, then this pounded cucumber salad shojin ryori recipe is definitely worth trying. It’s perfect for parties or for any time when you want to impress your guests with your culinary skills. So what are you waiting for? Grab a wooden rolling pin, and let’s get cooking!
Japanese Pounded Cucumber Salad - Shojin Ryori Recipe
Ingredients
- 400 g cucumbers
- salt
- 40 g carrots
- 20 g ginger
- 1/2 dried red chili pepper (Japanese or Korean)
- 2 tablespoons sesame oil
- 2 tablespoons light soy sauce or 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- salt, to taste
Instructions
- Salt cucumber lightly and using a blunt side of kitchen knife or wooden rolling pin, lightly pound the cucumber to break down the flesh somewhat up and down. Cut the cucumber into 1 1/4 inch or 3cm pieces.
- Julienne carrot into about 1 1/4 inch or 3 cm pieces. Parboil for about 1 minute and chill in cold water. Drain.
- Julienne ginger and soak in cold water for about 10 minutes. Drain.
- Cut dry hot chili pepper into thin ringlets.
- Combine sesame oil, soy sauce, sugar, vinegar and salt to taste in a bowl with cucumber, carrot, ginger and dry hot chili pepper. Let the mixture marinate for 1 hour before serving.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!