wasabi-mayo cucumber cups
(4 ratings)
I omitted the four teaspoons of salmon roe used as garnish for the cucumber cups in the original recipe. In its place use fresh herb: chives, scallions, cilantro, etc. or a sprinkle of sesame seeds. Please, anything but salmon roe. Source: Pogogi.com.
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(4 ratings)
yield
serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For wasabi-mayo cucumber cups
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1cucumber (persian would be good or english cuke)
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2 tspwasabi paste or wasabi powder mixed with water to make a paste)
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2 Tbspjapanese mayonnaise or regular mayonnaise
- GARNISH(ES)
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fresh cilantro, chives, watercress, daikon sprouts, togarashi, scallions, sesame seeds, seaweed,
How To Make wasabi-mayo cucumber cups
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1Scrub the cucumber well. Slice the cucumber in half lengthwise. Scoop out the seeds and discard. Slice the cucumber crosswise into roughly 2" chunks.
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2Stir together the mayonnaise and wasabi. Spoon a little bit of the mixture onto each cucumber chunk. Cover and refrigerate until ready to serve.
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3Before serving, garnish as desired.
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Categories & Tags for Wasabi-Mayo Cucumber Cups:
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