CUCUMBERS w/WASABI & RICE VINEGAR

By BobD

Ingredients

• Equipment:
• 6 SERVINGS
• The Japanese are wild about pickles, pickling practically every vegetable and root they come across-and in sweet, salty, sour, and bitter incarnations to boot.
• 1 pound Japanese or Kirby cucumbers (about 5)
• 1/2 teaspoon wasabi powder
• 1/2 teaspoon water
• 2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon sugar
• 1/4 teaspoon soy sauce
• an adjustable-blade slicer

Preparation

Step 1

Very thinly slice cucumbers crosswise with slicer; toss with 1 teaspoon salt and drain in a colander 15 minutes.

Rinse cucumbers under cold water, then squeeze handfuls to remove excess water; pat dry.

Stir together wasabi powder and water in a bowl and let stand 5 minutes.

Add vinegar, sugar, and soy sauce, whisking until sugar has dissolved.

Add cucumbers and toss well.


Cooks' note:

Cucumbers can be made 1 day ahead and chilled, covered.