Simmered thick cucumber with starchy sauce

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delicious even if cold even if warm

This is summer dish. When I get thick cucumber, I am at a loss whether to make Cucumber with sakekasu or this dish. Cool one is also quite good.



  1. Pare thick cucumber and cut lengthwise into two. Remove seed and cut into 1/2 inch width.
  2. Remove hard tip from shimeji mushroom and tear. Wash quickly.
  3. Put Kombu on the bottom of a pan. Put cucumber and shimeji and pour a cup of water. Put wooden drop-lid . Simmer for 10 minutes until cucumber becomes soft. Add 1 tablespoon sake, 1 tablespoon mirin, 1/2 teaspoon salt and a little of soy sauce. Simmer for more 5 minutes. Pour dissolved katakuriko and stir until souce becomes thick.
  4. Arrange on serving bowl and garnish shredded Kombu.


Illustration: Simmered thick cucumber with starchy sauce