Shirouri Pickled Salad

Name: Shirouri Pickled Salad
Total time: 50 min
Yield: 2 Servings
Ingredients: 1/2 shirouri (white cucumber); 1 myoga (Japanese ginger); 3 shiso leaves; A pinch of sliced chili; 1 tsp kombu tea powder; 🧂 1/2 tsp salt

Cost $5, save $10

Source: Recommended by CookGo

50 Min
2 Servings
$5

Shirouri Pickled Salad

Cost $5, save $10

Source: Recommended by CookGo

50 Min
2 Servings
$5

INGREDIENTS

Vegetables
- 1/2 shirouri (white cucumber)
- 1 myoga (Japanese ginger)
- 3 shiso leaves
- A pinch of sliced chili
Seasonings
- 1 tsp kombu tea powder
- 🧂 1/2 tsp salt

STEPS

Remove seeds from the shirouri and slice it thinly.

Cut myoga and shiso leaves into thin strips.

Place shirouri, chili, kombu tea powder, and salt into a bag and massage gently. Let it marinate for 30 minutes.

Add myoga and shiso leaves to the bag, mix well, and serve.

NUTRIENTS

Per 1 serving

🔥

Calories

1g
Protein
10g
Carbs
0g
Fats

💡 Tips

This dish pairs well with rice or as a refreshing side to heavier meals.You can substitute shirouri with cucumber if unavailable.Store leftovers in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.