Ingredients
- 3 to 4 Japanese cucumbers
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Dried red chili peppers, optional
Make it step by step
- Rough chop cucumbers.
- In a medium, securely sealable container, combine soy sauce, rice vinegar, and sesame oil.
- Add cucumbers to the marinade, close container and shake.
- Refrigerate for 1 to 2 hours. Shake cucumbers periodically, or leave overnight to marinate. Note, the longer the cucumbers are left in the marinade the saltier they become. I've left them in the marinade for up to 3 days and the cucumbers were good.
- Serve and enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Bebe Love Okazu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.