Cucumber Ebi Tsukemono
A standard item you will find on take out sushi plates or along side your bento lunches. I’ve added my favorite wakame (seaweed) and dried ebi (shrimp) to a classic recipe. I love to add this to any noodle salads. Spicy, tangy, sweet and salty.
5 Japanese (seedless) cucumbers, thinly sliced
2 small carrots, peeled, slivers
1 small bunch mizuna, 1 ½-inch pieces
1 oz. wakame, soaked, drained
1 c. small dried ebi
3-4 TB Hawaiian salt
½ c. brown sugar, firmly packed
½ c. sugar
1 c. white vinegar
½ c. mirin
½ tsp. salt
1 tsp. ground ginger
1-2 TB chili garlic paste
Place cucumbers, carrots and mizuna in a colander; sprinkle with salt. Let stand 3 hours. Rinse and drain well. Squeeze excess liquid. Place into a mixing bowl with wakame and dried ebi; toss to combine. Transfer into desired containers. In a saucepan over medium heat, bring sugars, vinegar, mirin and salt to a boil; stirring until sugar and salt have dissolved. Remove from heat; add ginger and chili garlic paste. Cool. Carefully pour over vegetables. Seal and refrigerate overnight. Makes 2 quarts.