You can use this technique for radish (especially daikon), eggplant, zucchini, even cabbage; salting time will vary, but in every case you will wind up with an ultra-crisp vegetable that is great as a snack, a garnish, or an addition to salads and soups.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cut the cucumbers in half lengthwise, then scoop out the seeds with a spoon. Slice thinly (a mandoline is best for this), then toss with the salt and put in a colander; let drain (over a bowl or in the sink) for 10 to 20 minutes.
Step 2
Rinse, drain, and wring dry in a towel. Use immediately or wrap in plastic and refrigerate for up to a day.
Quick Salted Vegetables with Mirin and Soy
Step 3
In step 2, after drying, toss the cucumbers or other vegetables with 2 teaspoons rice vinegar, 1/2 teaspoon dark sesame oil, 1 tablespoon soy sauce, and 1 teaspoon mirin.
