2 each Cucumbers, Japanese, peeled and seeded
- 1/2 C Rice vinegar
- 1/2 C Dashi
- 2 T Dark soy sauce
- 1 T sugar
Directions
1. Cut the cucumbers into paper-thin slices, using a mandoline
2. Spread the slices on a sheet pan and sprinkle with salt
3. Work the salt into the cucumber slices for about 1 minute
(Some water will be released)
4. Transfer the cucumber to a bowl; do not rinse cucumbers
(Discard the water)
5. In a medium-sized saucepan, combine vinegar, dashi, soy & sugar
6. Bring the liquid just to a simmer; set aside to cool
7. Pour about half the sanbaizu sauce over the cucumber
8. Squeeze the cucumber with a clean hand
9. Pour off the sauce and discard
10. Arrange a small mound of the cucumber on the plate with the sushi
11. Pour the remaining sauce into a small bowl
12. Serve as a dipping sauce for sushi
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