You'll want to make these right away! Two delicious side dishes using green peppers and cucumbers that can be consumed in large quantities

Hello. I am Ayumi Nakaganji, a chef.

As the temperature and humidity gradually rises, more and more summer vegetables are in season!

Many summer vegetables are rich in nutrients such as vitamin C, vitamin E, and carotene, and there are many ingredients that can help prevent summer fatigue. It's a good idea to incorporate them into your daily meals little by little.

This time, we will introduce you to a recipe for a side dish using summer vegetables that can be consumed in large quantities and is perfect for the upcoming season.

1: A huge amount of cucumbers disappear! "Cucumbers soaked in dashi"

The crunch of the cucumbers soaked in soup stock is so enjoyable that a large amount of cucumbers will disappear in no time. Cucumbers are now in season and will be cheap, so use them up with this!

This time, we will salt the cucumbers before soaking them in dashi. Many people just sprinkle salt on them and are unsure of the correct amount, but we will introduce a foolproof method for salting, so please give it a try.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Cucumbers...5
Dashi pack (salty type)...1 bag
Water・・・300ml
A Salt... 1 tablespoon
A Water・・・500ml

<How to make>

(1) Put 300ml of water and a dashi pack in a pot and heat. Once it boils, reduce the heat and simmer for 3 minutes. Turn off the heat and let it cool. Then chill in the refrigerator.

(2) Place A in a bowl and dissolve the salt. Add the thinly sliced cucumber and leave for 10 minutes.

Image: Ayumi Chuganji

(3) Wrap the cucumber in your hands or in kitchen paper or a cloth, squeeze out the water, and then soak in (1).

Image: Ayumi Chuganji

By putting the cucumbers in salt water, the salt will spread evenly all over, making for a delicious salted cucumber. You can also store the salted and squeezed cucumbers in the refrigerator. You can also use them in potato salad. Use them up within about 4 days.

The soaked cucumbers can be eaten as is, or you can mix them with shirasu (baby sardines) in the soup stock, top them with bonito flakes, sprinkle sesame seeds on top, or combine them with crab sticks.It's very convenient to have them in the fridge as you can quickly make a side dish.

I used it as a topping for the Korean noodle dish "Konguksu."

Image: Ayumi Chuganji

By the way, the dashi pack I used this time was "Aji no Heishiro" salted. You can use any dashi pack you like, such as "Kayanoya". The key is to boil it thicker than the udon stock.

I used a double-edged slicer from Nitori. It's great for slicing green onions and Japanese ginger in the summer!

2. "Whole peppers steamed in sesame oil" - a delicious combination of soft and tender vegetables

If you come across shiny green peppers, this is a simple recipe you should definitely try. You can even eat the seeds. It's great on its own, or on top of bukkake somen noodles.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Bell peppers...5 pieces
Sesame oil...1 tablespoon
Salt...a little
Soy sauce...1 teaspoon
Dried bonito flakes...appropriate amount

<How to make>

(1) Wash the peppers. There's no need to remove the stems or seeds.

(2) Place whole bell peppers in a pot or frying pan with a lid. Coat the peppers with sesame oil and sprinkle with salt.

(3) Cover and heat on low-medium heat. After a while, when you hear a crackling sound and can smell the delicious aroma of peppers, open the lid and flip the peppers over. Repeat until they are browned on all sides.

Image: Ayumi Chuganji

(4) Once browned all over, turn off the heat and drizzle with soy sauce.

(5) Place in a serving bowl and top with bonito flakes.

The soy sauce added at the end is not for seasoning but to add a nice aroma. It's delicious when freshly made, but it's also great ice-cold.

What did you think? We've introduced some summer vegetable side dishes that you can eat in large quantities and will be great for the coming season. Please give them a try. (Text by Chuganji Ayumi)
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