Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, instant bashed cucumber pickles with shio-konbu and shiso leaves. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves is something which I’ve loved my entire life.
Because the pickling liquid is left cold, the delicate coins of Japanese cucumber retain a satisfying bite, even Add cucumbers and shiso to the marinade and stir. Try to cover the vegetables with the marinade. It's okay if the liquid doesn't submerge the cucumbers.
To get started with this particular recipe, we must prepare a few components. You can have instant bashed cucumber pickles with shio-konbu and shiso leaves using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves:
- Prepare 2 Cucumbers
- Take 1/2 tsp Salt
- Prepare 10 grams Shio-kombu
- Take 5 leaves Shiso leaves
- Take 1/2 tsp Kombu based dashi stock granules (or kombu tea)
This is done to remove the bitterness from shiso leaves. To make the miso cucumbers, cut cucumbers lengthways into quarters then in half crossways. Note ??? Instant dashi powder, shiso leaves, miso paste and cooking sake are all available from Japanese food stores and some Asian grocers. Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe as herbaceous and citrusy.
Instructions to make Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves:
- Pound the cucumbers with a rolling pin and cut into bite sizes. Sprinkle with salt and let it sit for about 15 minutes. When the water seeps out of the cucumbers, rinse and drain well.
- Cut the shiso leaves into 1 cm strips. Add to step 1 with salted kelp and konbu stock powder and mix.
- Done.
Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. If you are using sheet konbu (or whole konbu leaves), cut them up as fine as you can with scissors. When the konbu is as finely chopped as you'd like, let it rest with the lid of the food processor bowl on for a few minutes. If you open it right away the powder from the konbu will be flying all over the place. A simple delicious recipe for Watermelon Shiso Salad with Cucumber, Sesame Seeds and Scallions - a light and refreshing Asian style Watermelon Salad that is vegan, gluten-free and full of flavor!
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