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 Cuisines > Japanese cuisine > Search results
Cucumber with sakekasu (kyuri no kasuae)
Ingredients:
2 cucumber or 1 thick cucumber "katauri"
salt
vinegar water (a little of rice vinegar and 1 cup water)
2 tablespoons sakekasu
1 tablespoon rice vinegar
a pinch of sugar

Directions:
1. Wash cucumber and slice. (If you use thick cucumber, pare lengthwise into four or five lines. Cut lengthwise into four, remove seed and slice.) Sprinkle 1 teaspoon salt and leave for a while.
2. When cucumber becomes soft, soak into vinegar water and squeeze well.
3. Mix cucumber, 2 tablespoons sakekasu, 1 tablespoon rice vinegar and a pinch of sugar. 
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