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The Japanese table must always appeal to the eye as well as the stomach. For this reason several pickle dishes, which can also function as decoration, are often served. This is a good one.
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| What You Need: |
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2-3 cucumbers
1 tablespoon plus ¼ teaspoon salt
¼ cup rice wine vinegar
1 teaspoon grated fresh ginger
¼ cup sugar
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| How To Cook: |
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1. Prepare the cucumbers by slicing them in half. Remove the seeds if they are large. Slice in thin diagonals.
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2. Sprinkle with the 1 tablespoon of salt and place in a bowl. Let stand for 20 minutes.
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3. Rinse, drain, and remove excess water by putting the cucumbers in a kitchen towel and squeezing out the water.
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4. Combine the sugar, vinegar, remaining salt, and ginger. Pour over the cucumbers and chill.
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