Japanese Cucumber Salad (Aemono)
We are all familiar with pickled cucumber – the Brits call them gherkins, Americans call them pickles and the French call them cornichons. All pretty fancy names for the humble cucumber. This recipe is from my cooking class when I was in Kyoto earlier in the year. Simply called…wait for it…Japanese Cucumber Salad or in Japanese, Aemono!! It is what it is – speedy, simple and oh so refreshing. Unlike the saliva-inducing tartness of the gherkin, this lightly pickled cucumber salad is slightly sweet and goes well with anything!
The Japanese usually serve this as a side dish along with their standard fare of rice, fish and miso soup. Clean flavours all round, so you can imagine how delicate this salad is. Totally delicious.
JAPANESE CUCUMBER SALAD (AEMONO)
1 cucumber (I used a standard continental cucumber)
few pinches of salt
2 tsp light soy
4 tsp sugar
4 tsp vinegar (I used white wine vinegar)
1 tsp sesame seeds
1. Slice cucumber into thin round pieces.
2. Salt it and let it sit for 10 minutes.
3. Squeeze out water from the cucumber.
4. Add all the ingredients to the cucumber and mix well.
Told you it was simple! Takes less than 15 minutes including the salting process and it’s ready to be eaten. Enjoy!