Cucumber special feature

Cucumber and scissors mixed with salted wasabi

Ingredients (for 2 servings)

・ Cucumber: 1

・ Scissors: 2

・ Sake: 1 tablespoon

・ Salt: Appropriate amount

・ ☆ SALT: ½ tablespoon

・ ☆ Wasabi: ½ teaspoon

・ ☆ Mayonnaise: 2 tablespoons

How to make

1. Cut off the calyx and cut the cucumber into 4 equal parts. Put in a bowl, sprinkle with salt and leave for 10 minutes. After exposing to water, squeeze the water.

2. Remove the streaks, put in a heat-resistant container, sprinkle with sake, wrap and heat in a 600w range for 2 minutes. Remove the heat and loosen it.

3. Put ☆ in a bowl, mix, add ① and ②, and mix to complete.

Tataki cucumber with soy sauce

Ingredients (for 2 servings)

・ Cucumber: 2

・ Salt: 2 knobs

・ ☆ SOY: ½ tablespoon

・ ☆ SWEET: 1 teaspoon

・ ☆ Sesame oil: ½ tablespoon

・ ☆ Vinegar: ½ teaspoon

・ ☆ Grated ginger: ¼ teaspoon

・ White sesame seeds: Appropriate amount

How to make

1. Beat the cucumber with a rolling pin, sprinkle with salt, leave it for about 5 minutes, and wipe off the water that comes out.

2. Put ☆ in a bowl and mix.

3. Put ① in ② and sprinkle with sesame seeds to complete.

Hiyajiru

Ingredients (for 2 servings)

・ Cucumber: 1

・ Silken tofu: 150g

・ Salt: 1 teaspoon

・ Myoga: 2 pieces

・ Ooba: 2 sheets

・ ☆ Water: 400ml

・ ☆ SOY: 6 tbsp

・ ☆ Japanese-style granules: 2 teaspoons

・ ☆ White sesame seeds: 2 tablespoons

・ ☆ Grated ginger: 1 teaspoon

・ ☆ Katsuobushi 0.7g How to make

How to make

1. Put ☆ in a bowl, mix and cool in the refrigerator.

2. Wrap the tofu in kitchen paper, place it in a heat-resistant container, heat it in a 600w range for 1 minute and 30 seconds, and drain it.

3. Cut the cucumber into thin slices, knead with salt, and wash with water when it becomes soft. Squeeze excess water.

4. Cut the Japanese ginger and perilla into julienne.

5. Tear off ② into ① and insert ③ and ④ as well.

6. Sprinkle 5 on warm rice to complete.