Kyuuri Recipe
Japanese cucumber served with a sesame ponzu sauce for a refreshing crunch
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Ingredients
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Cucumber
Sesame Ponzu Sauce
Method
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.