Sunday, 17 March 2013

Weekend lunch: Shyogayaki Pork and Pickled Cucumber

Saturday Lunch
*Ginger Pork  (Shyogayaki Pork)
*Pickled Cucumber

Pickled Cucumer Recipe
*Japanese cucumber 1
*salt 2 shakes
*Sesame oil 1 tea spoon
*Tobanjyan 1 tea spoon
1. Cut the cucumber into edible sizes, add salt and leave it for a while.
2. Get rid of the water came out of the cucumber. 
3. Add the sesame oil and Tobanjyan, mix well and keep it in the fridge before you eat.

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