Marinated Cucumber from Living Shojin Ryori by Danny Chu
Wash and knead cucumber briefly with a small amount of sea salt. Cover cucumber with miso completely in a resealable bag. Remove any air from the bag, seal and refrigerate for 1–2 days. Before...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Zip-top bag
- Chef's knife
- Cutting board
- Paper towel
- Refrigerator
Ingredients
- White miso, as needed
- Sea salt, as needed
- 1 Japanese cucumber, about 90 g (3¼ oz)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Miso Marinated Tofu from Living Shojin Ryori by Danny Chu
app.ckbk.com
Vinegared Cucumber and Wakame from Living Shojin Ryori by Danny Chu
app.ckbk.com
Marinated Cucumbers Recipe
tasteofhome.com
Cool & Tangy Marinated Cucumbers | Just A Pinch Recipes
justapinch.com
Japanese Cucumber Salad – RecipeSophia
recipessophia.com
Salt-Massaged Cucumber With Miso And Sesame Recipe
foodrepublic.com
Spicy Miso Soup from Living Shojin Ryori by Danny Chu
app.ckbk.com
Cucumber Dressing
mealgarden.com