Ingredients
Method
Vegatable Preparation
- Cut and peel the cucumbers to desired sizes. (I did some bite-sized slices and some larger pickle shaped pieces)
- Add 1 tsp of salt into the mixing bowl and mix well with the cucumbers
- Set the cucumbers aside for at least 10 minutes
- Create a cross-shaped cut on top of each cherry tomato and place in a container
- Slice the red and yellow bell peppers and place in a container
Asazuke Sauce Preparation
- Add 200 mL into a measuring cup
- Add 1 tsp of salt, 1 tsp of sugar, and 2 tbsp of dashi into the water
- Mix everything well
Final Steps
- Squeeze out the water from the sliced cucumbers and place into a container
- Pour the asazuke sauce into each of the vegetable containers
- Keep the vegetables in the refrigerator for at least 30 minutes before serving
- Plate the asazuke vegetables and enjoy