My tsukemono-making skills are slowly improving. This one actually came out pretty good. I got the recipe from the HGEA Cooks III cookbook. The recipe was contributed by Karen Takemoto.
I got these Japan cucumbers from Costco. This pack costs about $5 or $6.
I first salted the cucumbers with about 1/2 cup of Hawaiian salt and let it sit in my press for about a day.
I first salted the cucumbers with about 1/2 cup of Hawaiian salt and let it sit in my press for about a day.
I mixed together 3/4 cup beer, 3/4 cup miso, 3/4 cup sugar, 1 1/2 tablespoons Hawaiian salt, and 4 tablespoons Japanese rice vinegar.
CQ gave me this tub of miso to use. She says this is the best miso in the whole world . . . and I believe her cause she makes the best miso soup.
I took the cucumbers out of the press, rinsed them and put them in a container. I then poured on the miso mixture and let it set in the refrigerator for a few days . . . okay maybe it wasn't a few days . . . maybe it was a few hours. Hey, I couldn't wait. But, I think you should leave it for at least a day. In fact, I ended up slicing the cucumbers and let it soak sliced.
CQ said that her daughter ate up all that I gave her. Yaaaaay!!!!
7 comments:
looking good!
eh! u fogot fo tell us how many bottles of heinekin fo add!!! mo da betta i tink!
Yum!! Looks fantastic! I love the bowl too!!
Thanks Kat!
Sorry Rand, only 3/4 cup.
Thanks Betty. I got the dish from the swap meet.
hey you're becoming the tsukemono queen!! :)
Hahahaha. I love it cause it's kinda easy . . . and cheap . . . to make.
this is so beautiful. thanks for posting it. :)
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