Thursday, October 7, 2010

Harumi Kurihara rocks!

I recently discovered Harumi and I am smitten! I bought her book Everyday Harumi, which is full of great recipes that fit right in my family's lifestyle. These are no-fuss, simple dishes with ingredients that are easily available locally. As long as you have a supermarket nearby with an extensive Japanese section, you're all set. 

The first recipe I tried from the book is the quick, pickled cucumber. I love pickles and I love cucumbers.  All you need are soy sauce, rice vinegar, sugar, salt, Japanese or regular cucumber, sesame oil and fresh ginger.

For the pickling sauce, mix 100ml each of soy sauce and rice vinegar with 4 tablespoons of sugar and sesame oil to taste. Cut about 600g of cucumber lengthwise and remove the seeds. The skin is not peeled, so I would suggest getting organic ones to minimise the amount of pesticide you ingest. Bruise the cucumber a little with the back of your knife and cut into bit-sized pieces. Chop ginger into julienne. Put everything together in a Ziploc bag and refrigerate for 2 hours before serving. It's really yummy with garlic fried rice. What are you waiting for, go out and get her book now for more recipes! Harumi makes the most delicious dishes so simple. I love it!

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