I got this recipe from a tv show on the Asian Food Channel called Dosanko Cooking (a Japanese cooking show). This might be a bit of an acquired taste and it's served at room temperature.
First cook your spaghetti according to packet instructions until al dente. Get a couple of Japanese cucumbers and sprinkle some salt on a cutting board and roll the cucumbers in them and quickly rinse off the salt. This is supposed to bring out the green-ness of the cucumbers. Take one of the cucumbers and grate it into 'mush', you can use a ginger grater or one of those graters with spikes on them. You are basically grating them to like a fine 'paste' eventho cucumbers are quite watery. Then take the other cucumber and dice them finely. Grate some raw garlic into the cucumbers, add rice vinegar and some sugar into the mixture and mix with your cooked spaghetti and serve.
It's supposed to be eaten during Japanese summers because it's cooling. It's kinda interesting, but the taste of raw garlic can be a bit overwhelming so becareful how much you put in it.
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