Infinite Shiso Cucumber
ID: ffb8e0c9...
This 'infinite' cucumber recipe features cucumbers cut accordion-style, marinated in a refreshing yet rich mixture of shiso leaves, seasonings, and olive oil. The accordion cut allows the flavors to penetrate thoroughly in just 15 minutes, making it the perfect side dish for rice or as an appetizer.
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🍳 Cooking Flow
Wash the cucumbers, make accordion cuts by alternating diagonal and straight incisions on both sides, then break into pieces that fit in your container. → Sprinkle the shredded shiso leaves and chili peppers over the cucumbers. → Add the chicken bouillon powder, soy sauce, water, and olive oil in order, press down lightly, and marinate in the refrigerator for 10 minutes. → Flip the cucumbers over and chill/marinate in the refrigerator (or freezer) for an additional 5 minutes to ensure even flavor.
Cooking Steps
Brief Cooking Order
Wash the cucumbers, make accordion cuts by alternating diagonal and straight incisions on both sides, then break into pieces that fit in your container. → Sprinkle the shredded shiso leaves and chili peppers over the cucumbers. → Add the chicken bouillon powder, soy sauce, water, and olive oil in order, press down lightly, and marinate in the refrigerator for 10 minutes. → Flip the cucumbers over and chill/marinate in the refrigerator (or freezer) for an additional 5 minutes to ensure even flavor.
Introduction
This 'infinite' cucumber recipe features cucumbers cut accordion-style, marinated in a refreshing yet rich mixture of shiso leaves, seasonings, and olive oil. The accordion cut allows the flavors to penetrate thoroughly in just 15 minutes, making it the perfect side dish for rice or as an appetizer.
Step 1
Wash the cucumbers well under running water while scrubbing with your hands, then wipe away any excess moisture.
Step 2
Cut off both ends (the stem ends) of the cucumbers. Optionally, rub the cut ends of the stems together to remove any bitterness.
Step 3
With the tip of the knife touching the cutting board, make fine diagonal cuts about 2/3 of the way through the thickness of the cucumber (do not cut through the bottom 1/3).
Step 4
Turn the cucumber over and make fine, straight perpendicular cuts to create an accordion shape. Break by hand into pieces that fit your storage container and pack them in.
Step 5
Remove the stems from the shiso leaves, stack them, roll them up, and shred into thin strips. Spread the shredded shiso over the cucumbers in the container.
Ingredients List
Important Notes
💡 If you are worried about cutting all the way through the cucumbers, place two chopsticks on either side of the cucumber to act as guards, preventing the knife from reaching the bottom.
💡 Adding olive oil to the seasoning helps mellow out the sharpness of the soy sauce and chicken bouillon, creating a rich and smooth flavor. A mild-flavored Japanese store-bought olive oil works particularly well.
💡 Can be stored in the refrigerator for 4-5 days. The longer it marinates, the more moisture is released from the cucumbers, leading to an even deeper flavor.
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