Shiso Cucumber and Wakame Pickles

Yukari, dried red shiso, is something I always have in our pantry. Most often I use it to top over a bowl of hot rice or to make an onigiri (rice ball). Next I use it to make quick pickles. This version, similar to the prior post on shiso cucumber pickles. This version is similar but with the added texture and minerality of wakame.

If you are using dried wakame, pre-soak it in water. If you are using salted, fresh wakame, rinse it in water. Usually it is cut into bite size pieces but if it is not cut it up. Thinly slice the cucumbers. If you are using big American cucumbers I suggest peeling the cucumbers and removing the seeds then thinly slice.

Sprinkle the cucumbers with a bit of salt and set aside for a few minutes. The cucumbers should release some water. Squeeze tightly to rid of excess water. In a bowl combine the wakame and cucumbers. Add some rice wine vinegar and sugar to taste. Add the yukari and set aside for a few minutes.

In the photo is a typical meal in our home. Rice topped with shirasu (boiled tiny anchovies), dashimaki tamago (Japanese omelet), simmered kabocha (Japanese squash), kinpira gobo (simmered gobo and carrots), and the shiso cucumber wakame pickles.

Shiso Cucumber Pickles

Now that cucumbers are everywhere I like to make Japanese pickles out of them. The easiest recipe is to just cut them into bite-size pieces, put into a plastic bag with some salt, massage the bag and voila. It couldn't get any easier and we love the freshness of these pickles.

This version is just as simple but instead of salt I use dried red shiso leaves, also called yukari. Not only does the pack contain dried red shiso leaves but there is also salt in the pack. The color of the dark purple is a nice contrast to the cucumbers and the flavor of the shiso is perfect for juicy cucumbers. Yukari is sold in a small pack, often found at 100 yen shops if you live in Japan. The dried green shiso leaves also work well with this recipe.

Easy Bamboo Shoot Recipes

One of my favorite Japanese cooking teachers is Yukiko Hayashi, better known as Gout Sensei (from the French gout for taste). She is a prolific cookbook author and often appears in Japanese media, both television and magazines. Her blog is also filled with juicy tidbits of her creations, dining out, and she is passionate about soba so lots of good tips on soba restaurants throughout the country.

Recently she posted some bamboo shoot recipes that not only looked delicious but simple. Here is her post (in Japanese, but with great photos).

http://gout.cocolog-nifty.com/blog/2011/05/post-74d9.html





The first recipe was miso soup with shaved bamboo shoots and wakame. Refreshing and light.



This was our hands down favorite. Bamboo shoots sauteed in butter and then at the last minute finished with some soy sauce. Great with a bowl of hot rice.




This simple bamboo shoot was dressed with ume-mayo or mayonnaise with umeboshi paste. I took some soft umeboshi and mashed the meat into a paste and mixed with Japanese mayonnaise. Then simply tossed in some bite-size bamboo shoots.



Did not have the energy to make her fourth recipe, tempura. Look how delicious hers is!