A Trio of....Cucumber Salads, Part II: Japanese Cucumber Salad

I don't know how long I've been making this recipe. It's another one slightly adapted from Sundays at Moosewood Restaurant. I will tell you, that it's very important to adequately cook the sake used in this recipe. It is not OK to get tipsy off your food. I've learned this from experience.


Are you familiar with the Korean concept of banchan with meals? It's the idea of serving very small side dishes with your meal, almost like an amuse bouche, but served to accompany the meal, not before. Served in this fashion, this works quite well, but by itself, the flavors are overwhelming.

Without further ado, round II of cucumber salads.

Japanese Marinated Cucumbers (Su-no-Mono) with Sake Noodles 
For the cucumbers:

• 1 large cucumber, prepared as outlined here
• 1/4 C sake, boiled
• 1/3 C rice vinegar
• 3 Tbs soy sauce
• 2 Tbs mirin

1. Mix the sake, rice vinegar, soy sauce, and miring together. 
2. Add to cucumbers, allow to chill for a couple hours. 

Kitchen Notes: As mentioned above, the flavors in this become very concentrated, it serves better as almost a  relish, garnish or condiment. For a very light meal, this goes well on somein noodles, or as a side for my deconstructed sushi salad, coming up next.

Verdict? Truthfully, I'm not as in love with this salad as I once was. The sake imparts a slightly floral flavor, which is an acquired taste. As a way to flavor other dishes, though, it works great.