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Ingredients
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Produce
Liquids
Method
Preparation
- 1
Prepare the Cucumber
Wash the cucumber thoroughly. Cut off both ends and slice it into thin rounds or half-moons according to your preference.
- 2
Prepare the Yuzu
Cut the yuzu in half and squeeze the juice into a small bowl. Remove any seeds that may fall into the juice.
- 3
Chop the Thai Chili
Remove the stems from the Thai chilies. Slice them in half lengthwise and remove the seeds if you prefer less heat. Then, finely chop the chilies.
Combining Ingredients
- 4
Mix Ingredients
In a mixing bowl, combine the sliced cucumber, yuzu juice, chopped Thai chili, and sake. Stir gently to ensure all ingredients are well mixed without bruising the cucumber.
Serving
- 5
Serve Chilled
Transfer the mixture to a serving dish. Chill in the refrigerator for at least 15 minutes before serving. This dish can be served as a refreshing appetizer or side dish.
