How to Make Spicy Cucumber Salad
This spicy cucumber salad recipe is my twist to the simple Japanese Cucumber salad by adding a little bit of Chinese Hot Chili Oil and one chili pepper. In Japanese cuisine, spicy food plays a very limited role due to the lack of trade between other countries other than China and Korea until the late 1800s when Japan first opened its’ port to the world. Japan has a history of eating seasonal vegetables, fresh seafood along with rice and soup (Wa Shouku) thus, their palate for chilies and spicy food has yet to flourish. However, since Japan’s opened its door to the world after the World War, their palate has quickly evolved and new cuisines begun flourished inside Japan.
Sichuan cuisine, introduced by Japan’s Iron Chef Chen Kenichi was one of the earliest forefather bring spicy and flavorful dishes to Japan. The spicy, fragrant and numbing sensation of dried chilies and Sichuan peppercorns really opened Japan to the world of spicy food. This will soon evolve Japanese cuisines to a whole new level bringing fresh fish and seasonal vegetables combining it with a touch of chili peppers or hot chili oil to create something that will make people crave more, especially during the hot summer months in Japan where the humidity level is very high.
This recipe will definitely kick your taste bud up to a super Saiyan mode.
Ingredients (serving size 2-3)
Cucumber(s): 450 g or 16 oz
Salt: 1/2 tsp
Sugar: 2 tsp
Soy Sauce: 1 tsp
Rice Vinegar: 2 1/2 to 3 tbsp
Sesame Oil: 1 tsp
Chili Oil: 1 tsp + garnish
Thai Chili Pepper or Bird’s Eye Chili: 1
Sesame Seeds: 1/2 tsp + garnish
If store in a mason jar in the fridge, it will store up to 1/2 year or more.