Spicy Cucumbers

Sometimes you want some tsukemono (Japanese pickled vegetables) or kim chee (spicy cabbage) with your dinner, but just don't have time to make it or go to the Asian market. I actually never attempted to make tsukemono, but remember my mom getting out a contraption that she put the vegetables in and then she set a huge rock on top to smash it together, as it soaked for days.  Maybe we'll have to get Chef Azuki to show us how to do this one day, but for today, let's go for something a bit less menacing. This delicious recipe is easy enough for me to attempt and I love that she adds a little heat to the cool cucumbers.

Spicy Cucumbers

Ingredients:

3 Japanese Cucumbers

1 tsp salt

1 T memmi

1 T seasoned rice vinegar

1/4 tsp sesame oil

1/8 tsp crushed red pepper

Directions:  

1.  Slice cucumbers diagonally

2.  Soak the cucumbers in water with 1 tsp of salt for 30 minutes

3.  Rinse off the cucumbers

4.  Add memmi, seasoned rice vinegar, sesame oil, and crushed red peppers to cucumber

5.  Toss together

The heat of the crushed red peppers adds a little fire to this refreshing side dish.  It's a perfect compliment to any Asian entree.

BeaNspiration:  Embrace your yin and yang!