Best Shogun Cucumber Salad Recipes

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JAPANESE POUNDED CUCUMBER SALAD - SHOJIN RYORI



Japanese Pounded Cucumber Salad - Shojin Ryori image

This is shojin ryori or vegetarian temple cooking, a Buddhist vegetarian style of cooking in Japan. There are many versions of blunt knife pounded cucumber salads but this one is very nice. Often cucumber is pounded with a blunt side of a chef's knife or small stick lightly to break down the cucumber flesh in the middle so that cucumbers can be eaten in bigger chunks and flavor able to penetrate better. Japanese, English, or hot house cucumbers work best here, but if using thick skinned American style cucumber, cut in lengthwise in half and remove seeds first before proceeding.

Provided by Rinshinomori

Categories     Vegetable

Time 16m

Yield 3 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 152.4, Fat 9.5, SaturatedFat 1.5, Sodium 686.6, Carbohydrate 16, Fiber 2.2, Sugar 7.7, Protein 2.9

JAPANESE CUCUMBER & BEAN SPROUT SALAD



Japanese Cucumber & Bean Sprout Salad image

I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.

Provided by mysticchyna

Categories     Japanese

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 -2 cucumber, peeled, thinly sliced
2 cups bean sprouts (must be fresh, not canned)
1 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup soy sauce (may use lite)
1/4 teaspoon hot sauce (i use Siriacha)
1/8 teaspoon dry mustard
1 teaspoon grated fresh gingerroot
2 teaspoons honey
2 tablespoons toasted sesame seeds

Steps:

  • Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
  • Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
  • NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.

JAPANESE RESTAURANT CUCUMBER SALAD



Japanese Restaurant Cucumber Salad image

Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.

Provided by MARYLAUREN

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 6

2 tablespoons white sugar
2 tablespoons rice vinegar
1 teaspoon Asian (toasted) sesame oil
1 teaspoon chili paste (sambal oelek)
salt to taste
2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices

Steps:

  • Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.5 g, Fat 1.6 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 13.6 mg, Sugar 6.5 g

CUCUMBER SALAD



Cucumber Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 cups thinly sliced Japanese cucumbers
1 teaspoon salt
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

Steps:

  • If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving. Adjust seasonings before serving.

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