Starter: Our Japanese cucumber salad is the best fresh and tasty summer meal! Easy to prepare, this salad combines crunchy cucumbers with a delicate marinade made from rice vinegar, sugar and soy ...

Cut cucumbers in half lengthwise. In a shallow baking dish, combine shallots, vinegar, soy sauce, honey and crushed red pepper. Add cucumbers and turn to coat. Arrange cucumbers cut-side down ...

In a blender, puree the soy sauce with the rice vinegar ... Using a mandoline, thinly slice half of the cucumber lengthwise. Finely julienne the remaining cucumber half as well as the carrot ...

His videos have ranged from salmon bagel-inspired cucumber salad to a delicious Asian stir-fry inspired combo involving peanut butter, chili crunch, soy sauce, and sesame. “Sometimes ...

Its main condiment is salt, but it also uses salted fermented soybeans and soy sauce. People in Shandong like to eat onions and use onions as a seasoning. The dishes include braised sea cucumber ...

While the buns are cooking, prepare the salad, mix the rice vinegar, soy sauce, chilli oil, sesame oil and sugar. Toss the cucumbers in the dressing and leave to marinate for at least 15 minutes.

Rub a cucumber with salt and rinse with water ... For the sauce, combine the dashi broth, rice vinegar, sugar, usukuchi soy sauce, salt and katsuobushi and place over medium heat.