Chinese-style Cold Cucumbers

Chinese-style Cold Cucumbers

This Chinese appetizer is made with chilled and peeled cucumbers.


Thinly sliced ginger
3 slices
Sesame oil
1 tablespoon
* Sake
1 tablespoon
* Sugar
1/2 tablespoon
* Soy sauce (usukuchi soy sauce)
1 tablespoon
* Vinegar
1 tablespoon
* Sliced takanotsume
as needed
Japanese leek
10 cm


1. Use a vegetable peeler to peel the cucumbers and cut into three lengths, then in half. Place the cucumbers in a bag.
2. Finely chop the cucumber peels.
3. Finely slice, then julienne the ginger.
4. Heat a small frying pan over medium heat, add sesame oil, and add the cucumber peel from Step 2 and the Step 3 julienned ginger. Stir-fry until the cucumber peels become wilted.
5. Turn off the heat and add the * seasoning ingredients while still hot. Let sit until cooled.
6. While waiting for it to cool, cut the leek into 5 cm lengths, then cut each length in half lengthwise. Remove and finely chop the core.
7. Add to Step 5 and mix. Julienne the remaining white parts of the leek.
8. Put the julienned white parts of the leeks in a bowl of water and soak for 10 minutes, changing the water once. Drain.
9. Once Step 7 is cooled, pour in the cucumbers from Step 1 and lightly rub to mix. Close the bag, pushing out extra air, and chill in the refrigerator.
10. Let chill in the refrigerator for at least an hour (or a half a day). It's more delicious the longer it's chilled. Transfer to a dish, top with the leeks from Step 8 and it's done.
11. This is how I cut, peel, and chop the cucumbers. Do it as you like. The pictured dish was marinated for 3 hours.

Story Behind this Recipe

By peeling the cucumbers, this becomes really colorful, but I didn't want to waste the peel so I added it to the marinade and it was delicious.