Kyuuri Recipe
Recipe information
Make Kyuuri in just 30m. Japanese cucumber served with a sesame ponzu sauce for a refreshing crunch
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Ingredients
Cucumber
Sesame Ponzu Sauce
Preparing the Cucumber
1. Slice the Cucumber
Wash the Japanese cucumbers thoroughly under running water. Cut off the ends and slice them thinly at a diagonal angle to create visually appealing pieces.
2. Salt the Cucumber
Place the sliced cucumbers in a bowl and sprinkle with salt. Toss gently to coat the slices evenly. Let them sit for about 10-15 minutes to draw out excess moisture.
Making the Sesame Ponzu Sauce
3. Combine the Sauce Ingredients
In a small bowl, combine the soy sauce, rice vinegar, citrus juice, sesame oil, and chili flakes. Whisk together until well mixed.
4. Add Sesame Seeds
Stir in the toasted sesame seeds into the sauce mixture, ensuring they are evenly distributed.
Serving the Kyuuri
5. Drain and Serve
After the cucumbers have released their moisture, drain any excess liquid. Arrange the cucumber slices on a serving plate and drizzle generously with the sesame ponzu sauce. Optionally, garnish with extra sesame seeds or chili flakes if desired.
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