Fragrant Rice Koji Cucumber Salad
Recommended for Baby’s Side Dish: Low-Sodium Rice Koji Cucumber Salad Recipe
Cucumbers are abundant in the summer, aren’t they? I often make cucumber side dishes with cucumbers from my garden during the summer. The cucumber side dish I’m introducing today is simple to make, perfect for a quick preparation on hot summer days. Enjoy the delightful crunch and subtle umami from the rice koji!
Ingredients- 2 Cucumbers
- 1 Red chili pepper
- 3 Tbsp Salt Koji
- 1 Tbsp Soy Sauce Koji
- 1 Tbsp Rice Koji Oil
- 1/2 Tbsp Vinegar
Cooking Instructions
Step 1
For this Rice Koji Cucumber Salad, we’ll use the cucumbers with their skin on to preserve their fresh taste. First, wash the cucumbers thoroughly. Then, gently rub the surface of the cucumbers with coarse salt. This helps remove any residue and makes the cucumbers extra crisp.
Step 2
Now, it’s time to cut the cucumbers into bite-sized pieces. If you’re making this as a baby’s side dish, consider cutting them a bit smaller and thinner for easier eating.
Step 3
For adults, pieces about 2-3 cm in size are usually perfect for a single bite. You can slice them round or into half-moon shapes.
Step 4
We’ll lightly salt the cucumbers. This process draws out excess moisture, allowing the seasonings to penetrate evenly without making the salad overly salty. Place them in the refrigerator and let them salt for exactly 3 hours. If you’re following a low-sodium diet, you can reduce the salting time to about 1 hour.
Step 5
Using ‘Salt Koji’ made from rice koji at this stage will add a subtle umami flavor to the cucumbers, making them delicious even with minimal seasoning. If you don’t have Salt Koji, regular salt can be used as a substitute.
Step 6
While the cucumbers are salting, shake the container gently to mix the Salt Koji well, then place it in the refrigerator.
Step 7
While the cucumbers are pickling, thinly slice the red chili pepper diagonally after washing it. This adds a beautiful color to the dish. If making this for a baby’s side dish, you can omit the chili pepper due to its spiciness.
Step 8
After 3 hours, you’ll notice quite a bit of liquid has been drawn out from the cucumbers. This moisture contributes to maintaining their crispness.
Step 9
Don’t discard the liquid released from the cucumbers! This cucumber water can be used as a seasoning base for other side dishes to enhance their flavor. However, this is only recommended when using Salt Koji. Regular saltwater might be too salty, so it’s fine to discard it if you used regular salt.
Step 10
Now, add all the prepared seasonings and mix well. For those following a low-sodium diet, the flavor at this stage should be just right. If you prefer a stronger taste, you can adjust the soy sauce or Salt Koji to suit your palate.
Step 11
And there you have it – a delicious Rice Koji Cucumber Salad! While it’s tasty right away, covering it with plastic wrap and letting it rest in the refrigerator for a day will allow the flavors to meld beautifully, making it even more delicious. Alternatively, you can mix it directly in a container and refrigerate it for later. Enjoy your refreshing and crunchy cucumber salad!
