This is a side dish, and I wasn’t sure if this is a good enough post by itself.
But I was extremely happy with how it turned out, so because of that and its unique look, I decided that it deserves a post.
This looks complicated, but when I saw a video (there are a lot of posts/videos on the internet if you search with “Jabara” or “cucumber snake”), I was amazed at how easy the process was.
Nonetheless, I was so proud of myself!
(I took a video of myself showing my knife-skills, and I may post it on Instagram; I will have to figure out how to post a video on the blog one of these days).
Why do we do this?
I think this absorbs the marinade better.
I cut the cucumber snake into small pieces, sprinkled salt, let it rest for a few minutes and then gently squeezed out water out of the cucumber. Then I put them in a Ziplock bag along with salt, sugar, salted Kombu (Shio-Kombu), and sesame oil.
This (the picture above) was what it looked like after marinated for a few hours.
The top picture was what it looked like after marinated for a day.
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*I also have an Instagram account. ↓ There I post some pictures and videos that you don’t see here at the blog. If you followed me there as well, I would love that! When you stop by, say “hi! I would love to hear from you. Thank you.
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