Recipe of Homemade Japanese Salty Cucumber (Tsukemono)

Hello everybody, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Japanese Salty Cucumber (Tsukemono). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Japanese Salty Cucumber (Tsukemono), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Salty Cucumber (Tsukemono) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can cook Japanese Salty Cucumber (Tsukemono) using 4 ingredients and 7 steps. Here is how you cook it.

This is the menu I always make at home. But the tast is different at each home. This is easiest way to make, I think. And you can add vinegar sugar to taste.

Ingredients and spices that need to be Make ready to make Japanese Salty Cucumber (Tsukemono):

1. 3-4 cucumber
2. 1 cup water
3. 2 teaspoon salt
4. 1 teaspoon Dashi powder (Japanese fish bouillon powder)

Steps to make to make Japanese Salty Cucumber (Tsukemono)

1. Wash and cut both end.
2. Make Tsukemono water
3. Put Cucumber and Tsukemono water in ziplock
4. Chill in refrigerator for a day and cucumber will get a little soft when you touch it.
5. Please don't wash cucumber Cut like this.
6. 
7. This is today's breakfast.

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So that is going to wrap it up with this special food How to Make Award-winning Japanese Salty Cucumber (Tsukemono). Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!