Japanese-Style Cucumber and Chikuwa Salad

Japanese-Style Cucumber and Chikuwa Salad

A crunchy salad packed with Japanese ingredients

Cooking time
5min
Calories
216kcal
Sodium
1220mg
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

cucumbers

2

cherry tomatoes

4

tenkasu (deep-fried batter bits) *

1 Tbsp

nori seaweed

as desired

(A) Mixed Dressing

vinegar   

1 Tbsp

olive oil

1 Tbsp

  • Tenkasu is the fry batter crumbs that fall off while frying Tempura. Their crispy texture and oily richness are tasty and used to sprinkle on udon or as a topping for a salad and more!

Directions

  1. Cut the cucumber in half lengthwise, then thinly slice up diagonally. Thinly and diagonally slice up the chikuwa. Remove cherry tomato stems, cut into halves.
  2. Serve the cucumbers, chikuwas and cherry tomatoes from (1) into a bowl, then use a circular motion to drizzle a well-mixed (A) on top, followed by a sprinkle of tenkasu, katsuobushi, torn up nori seaweed and white sesame seeds.

Cooking Basics

Cucumbers - thinly sliced

Cut the cucumber vertically in half, and then thinly slice cut-side down at an angle from end to end.


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