Melissa's Corporate Chefs

Stuffed Japanese Cucumbers

Name: Stuffed Japanese Cucumbers
Prep time: 24 h 18 min
Total time: 24 h 18 min
Yield: 10
Cuisine: Asian
Ingredients: 10 medium Japanese Cucumbers or large Pickling Cucumbers; 8 ounces turnips or radishes, peeled and shredded; 1 large pear, peeled and shredded; 1 large organic green onions, chopped; 1 1/2 piece ginger root, peeled and chopped; 1 bulb organic garlic, crushed; Red chile powder to taste; Red chile threads to taste; Kosher salt to taste; Sugar to taste; 2 tablespoons pine nuts

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Cuisine

Asian

Servings

10 stuffed cucumbers

Prep Time

24 hours 30 minutes

Cook Time

0 minutes

Ingredients

10 medium Japanese Cucumbers or large Pickling Cucumbers
8 ounces turnips or radishes, peeled and shredded
1 large pear, peeled and shredded
1 large organic green onions, chopped
1 1/2 piece ginger root, peeled and chopped
1 bulb organic garlic, crushed
Red chile powder to taste
Red chile threads to taste
Kosher salt to taste
Sugar to taste
2 tablespoons pine nuts

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Directions

Rinse the cucumbers, drain, and sprinkle with salt. Set aside for one hour.
To make the filling, combine the radish and pear, and add the onion, ginger, garlic, red chile threads, red chile powder, sugar and salt to taste. Mix well and let stand.
Squeeze the moisture from the cucumber and check the taste. If too salty, rinse with cool water.
Cut X gashes along the length of the cucumber, leaving the ends intact.
Pack the filing in the slits, and add the pine nuts.
Put the filled cucumber sections in a jar, and cover with plastic, being sure to weigh down the sections to bring up the juices (using a clean, heavy stone). Marinate for at least 24 hours.

Stuffed Japanese Cucumbers