Japanese people eat a lot of pickled vegetables. My mother used to pickle a large wooden barrelful of Daikon or Wombok (Chinese Cabbage) or other greens. I don’t do that but I make quick pickles a lot. This spicy cucumber is so easy and quick to make.
Enough for 4
1 large Continental Cucumber OR 2 Lebanese Cucumbers *about 300g
1/4 to 1/2 teaspoon Salt
1 teaspoon Toban Djan (Chili Bean Sauce)
1 teaspoon Soy Sauce
1 teaspoon Sesame Oil
- Cut Cucumber diagonally as you roll it on the board. This style of cut is called ‘Rangiri’ in Japanese. OR cut it as you like.
- Sprinkle Salt and massage, then set aside a few minutes.
- Add Toban Djan (Chili Bean Sauce), Soy Sauce and Sesame Oil, combine well, and serve immediately.