#My Kitchen

Pickled Cucumber with Konbucya [きゅうり昆布茶の浅漬け]

Ingredients:

2 kyuri (Japanese cucumber), about 200 g

2-3 dried chili (small), cut into rings

1/2 tsp konbu-cya

1 tsp sugar

1-2 tsp rice vinegar

Method:

1. Wash cucumbers, cut 5mm slices and dry it under the hot sun for 1to 2 hours to dehydrate it. With this step, there is no need to soak it with salt solution to remove excess liquid from the cucumber.
2. Put cucumber into a zip-lock bag, add in all other ingredients and mix well.
3. Seal the bag, squeeze all air out if possible then keep in the refrigerator for 2 to 3 hours.
4. Transfer to serving plate and serve it as appetizer.

Next, I wanna share a look-alike photo. This tree is outside my boy's primary school, and it looks like this during spring. When my boy saw it for the first time (after it trimmed), he was very excited that he spotted an animal. Do you see it too?